| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Soup | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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