2 lb ox tails, disjointed or
2 each veal tails
1 each onion, medium, sliced
2 tbsp vegetable oil
8 cup water
1 tsp salt
4 each peppercorns
1/4 cup parsley, chopped
1/2 cup carrots, diced
1 cup celery, diced
1 each bay leaf
1/2 cup tomatoes, drained
1 tsp thyme, dried, crushed
1 tbsp unbleached flour
1 tbsp butter or margarine
1/4 cup madeira
Directions
In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
minutes. Add water, salt and peppercorns; simmer uncovered for about
2 hours. Cover and continue to simmer for 3 additional hours. Add the
parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue
simmering for 30 minutes longer or until the vegetables are tender.
Strain stock and refrigerate for an hour or more. In a blender puree
the edible meat and vegetables and reserve. Remove fat from top of
stock and reheat. In a large, dry frypan brown flour over high heat.
Cool slightly. Add the butter or margarine, blend. A little at a
time, add the stock and vegetables. Correct seasoning and add madeira
just before serving.
Servings: 6 servings
Ox Tail Soup Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Soup
The History of Recipes
We can read the history of `recipes` way back into history, certainly as far back into recorded history as early Egypt, and quite possibly further than that. Having said that, sadly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to academics are some stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. During the time of the Romans a man called Apicius created a collection of scripts which described recipes cooked by the Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main course and afters, something that is very familiar to us today. Additionally, he tells us how the Roman chefs used a good variety of herbs and spices, including a few that will be familiar to modern chefs such as bay, rue and parsley. Moving our culinary historical trip onwards, we have two books from the 14th Century : a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books are not about the spicy food that appears on menues today, but rather accounts of the types of food on the tables of the rich people of that period. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, including coriander, parsley, basil and rosemary. These new foods and spices caused an increase in manuscripts on cookery, some of which still exist in private cookery archives. The arrival of TV brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Ox Tail Soup recipe.
