Title: Oxtail Soup #1
Categories: Soup
Yield: 6 Servings

1 1/2 lb Veal shin bones
1 1/2 lb Beef shin bones
1 lg Onion; chopped
1 lg Oxtail
4 qt Brown stock or beef bouillon
1 lb Chopped beef
1 Carrot; chopped
3 Leeks; well washed & chopped
2 Stalks celery; chopped
2 Tomatoes; chopped
1 Clove garlic; minced
1 Bay leaf
1/2 ts Thyme
2 tb Salt
6 White peppercorns
1 1/2 c Diced carrot
1 1/2 Diced white turnip
1/2 ts Rosemary
1/2 ts Sage
1/2 ts Basil
Salt and pepper to taste
1/2 c Sherry
1/2 c Cornstarch

Preheat oven to 400F. Place bones and chopped onion in a large roasting pan
& bake for about 45-50 minutes or until well browned. Parboil oxtail in
water to cover for 7 minutes Remove from water and tie in a piece if
cheesecloth. Place browned bones in a stockpot with the bouillon. Bring to
a boil & skim. Add oxtail, beef, chopped carrot, leeks, celery, tomatoes,
garlic, bay leaf, thyme, salt & peppercorns. Bring to a boil & skim. Cover
and let simmer for 5 hours. Separately cook diced carrot & turnip in salted
water until just tender. Drain and reserve. Remove oxtail pieces from soup
and reserve. Cover a large strainer with several layers of cheesecloth &
place over a large kettle. Sprinkle cloth with rosemary, sage & basil.
Strain soup through cloth into kettle. Bring strained soup back to boil &
season to taste with salt & pepper. Add the oxtail pieces, carrots and
turnips. Combine sherry & cornstarch & mix well. Add to soup, stirring
until soup is clear & thickened.

THE QUORUM

EAST COLFAX, DENVER

WINE: CHARDONAY, 1929

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.