Oxtail Soup
By Yankee Magazine|Sep 05 2007|
Oxtail makes a flavorful soup meat that readily separates from the bones when tender.
Yield
Serves 4
Ingredients
2 quarts beef stock
1 pound oxtail sections
1/2 cup barley
2 tablespoons butter
3 carrots, peeled and chopped
2 stalks celery, chopped
1 onion, peeled and chopped
1 cup sliced mushrooms
Salt and pepper to taste
Chopped parsley
Instructions
Combine stock and oxtail in soup kettle and simmer, partially covered, 2 hours. Skim occasionally during cooking. Remove from heat. Cut meat from bones and chop. Set aside meat and discard bones. Cool stock, chill, and skim fat from top. Return meat and stock to kettle. Heat to simmer. Add barley and cook 15 minutes. As barley cooks, melt butter in small skillet and sauté carrots, celery, onion, and mushrooms 5 minutes. Add to soup and season with salt and pepper. Simmer 10 minutes longer. Garnish with chopped parsley.
