| 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.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”