3
4
2
------
4
8
5
8
1-1/2
1
3
2
------
6
2
6
1/16
------
|
#
oz
T
---
oz
oz
oz
oz
t
t
qt
---
oz
oz
oz
t
---
|
Oxtail (1)
Bacon, fatty
Butter
-- Stock
Leek
Celery root
Parsnip
Onion
Salt
Peppercorns
Marjoram sprigs
Water
----------
Tomato
Carrot
Madeira (2)
Cayenne
-- Garnish
Parsley
|
Make - (4 hrs - 1 hr work)
- Cut BACON into small pieces. In a large iron skillet, fry it
slowly in Butter until browned and most of the fat has been
rendered. Transfer the bacon bits to your soup pot leaving the fat
behind.
- In the remaining fat, fry OXTAILS over moderate heat until
nicely browned on all sides. Transfer to the soup pot.
- Chop green part of LEEK and add to the pot. Reserve the white
and yellow parts for the soup.
- Peel CELERY ROOT. Dice half of it and add to the pot. Reserve
the rest for the soup.
- Chop half of PARSNIP coarse and add to the pot. Peel the other
half and reserve for the soup.
- Chop ONION coarse and add to the pot along with Salt,
Peppercorns and Marjoram.
- Add two quarts of water, or a little more if needed to cover, and bring
to a boil. Simmer for about 3 hours.
- Fish out Oxtails. Remove all the meat, breaking it up into soup
size pieces and set aside. Discard the bones.
- Strain Stock and discard all solids. There will be excessive fat,
so remove it using your gravy separator. Clean the pot and return
the stock to it. Bring to a boil and taste - it'll probably need another
cup or so of water at this point.
- Peel TOMATO and chop fine. Cut CARROT into short juliennes,
and do the same to remaining Celery Root and Parsnip. Slice
the Leek thin. Add all to the pot.
- Bring back to a boil and simmer for about 7 minutes (see
Note-3). Return the
Meat to the pot and season with Madeira and Cayenne.
Bring back to a boil and simmer another minute.
- Serve hot garnished with Parsley.
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