Oxtail Soup

Yeild: 6 lit

Ingredients:

• 3 kg beef oxtail
• 6 lit basic brown stock
• 600 g carrots, diced
• 600 g white turnips, diced
• 300 g leek, white part, julienne
• 100 g butter
• 300 g canned tomatoes, drained, coarsely chopped
• 60 ml sherry wine (optional)
• to taste salt
• to taste ground white pepper

Mirepoix:

• 300 g onions, diced
• 150 g carrot, diced
• 150 g celery, diced

Satchet:

• 1 no bay leaf
• pinch thyme
• 6 black peppercorn
• 2 no whole clove
• 1 clove garlic

Procedure:

1. cut oxtail at joint sections
2. place in a baking pan ... brown in the oven 230*C
3. when half brown ... add mirepoix ... brown with oxtail
4. place brown oxtail, mirepoix in stock pot ... add stock
5. pour away fat from browing liquid ... deglacd pan with some stock ... add to stock
6. bring to boil .. reduce heat ... simmer ... skim ... add satchet
7. simmer till meat is tender ... about 3 hours .. add water to keep meat cover when necessary
8. remove oxtail from broth ... trim off bones  ... place in a pan with some broth ... keep warm to be serve immediately ... or chill for later use
9. strain broth ... skim off fat
10. sweat carrots, turnips, leeks in butter ... till half cooked
11. add broth ... simmer vegetables till tender
12. add tomatoes ... oxtail meat ... simmer another min
13. add sherry (optional) ... season to tatse with salt, pepper