OXTAIL SOUP – IN A CROCK-POT …… IF YOU WANT TO ,,,,,

1 May

Funny, I couldn’t find this Campbell’s soup on my favorite grocers shelf !

Good thing I have the recipe

ox3 

1923

oxsoup

 

 

 

OCHSENSCHWANZSUPPE    ox

 

Okay,  So for the few of you out there that don’t read German…….

GERMAN – STYLE  OXTAIL SOUP   

 This is actually a update to an earlier recipe. And since it’s cold and rainy where I’m at  , I thought this will be ,  just right.

 

4 Tbsp olive oil  or schmaltz  ( chicken fat – ohi vey !  ) if you have it

4 lb oxtail bones

1 can tomato puree ( I like Hunts ) – pur 29 oz.

2 onions – chopped

3 carrots – grated –

carrot

4  stalks celery – chopped

3 cloves garlic – minced

1 tbsp. sweet paprika –

                              THE REAL KIND                                                           sp

1 cup dry red wine

Salt and pepper

3 bay leaves

1 Tsp thyme

1/2 cup brown sugar

Cayenne pepper

1/4 cup Red wine

3/4 cup cream

1 Tbsp flour

Good drinking dry  sherry  ( DO NOT BUY COOKING SHERRY!! THIS IS ANOTHER TYPE OF WINE TO COOK WITH,   AND IF YOU CANT DRINK IT,   THEN DON’T COOK WITH IT.  )   SHERRY-TAYLOR-DRY

fresh Flat Italian  parsley

 

Okay do this step 6 hours before serving or the day before

Rinse bones and pat dry..

1 cup flour, mix in  salt and pepper

Heat oil in a large dutch oven or skillet , dredge oxtails in seasoned flour  and brown bones on all sides.

Remove bones from pan ,  add alittle more oil and add all vegetables. Brown veggies slightly.

Add tomato puree  , brown sugar  and paprika ,  and stir fry for 1 min.

Remove veggies and add 1/4 cup  wine to deglaze pan .

If you dutch oven is big enough put everything back in  —  If not  , put everything into a stock pot … or into your crock-pot

Add spices,  1 tsp salt and  some fresh cracked pepper.

Add enough water to just cover everything and simmer for 4 hours on the stove  OR 6 HOURS ON LOW –  IN THE CROCK POT.

Meat should now be tender and about falling off the bones….. if not simmer longer.

Remove bones and put on a platter to cool

Cool the broth.. put it in the fridge,  or out in the garage,   or outside on the  patio  ( if its cold    … sn … until fat layer forms on top,   then skim off fat and throw the fat away

(  this can be done overnight and the you can finish this soup right before you serve it.)

 

Remove meat from bones and chop into small bite size pieces, and return to broth  .  Toss the bones  —  to the dogdog2    or in the garbage.

Reheat broth gently on stove

Add  2 tbsp sherry ,  fresh ground pepper ,  dash of cayenne,  pepper salt to taste,

Mix  1 tbsp flour  with a few tbsp cream to make a slurry.     Pour into a gently into simmering soup,     stirring constantly.

Add rest of cream and the meat .  Heat through .      DO NOT BOIL !!!!!!

Serve with a sprinkling of chopped  parsley and some good rye bread.sb

Eat and Enjoy!

 

 

 

 

 

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