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 are able to follow the history of written recipes way back into antiquity, in truth as far back as pharonic Egypt, and possibly even further. However, these, old records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to food historians 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 anyone who tried it feel `exhilarated, wonderful and blissful`. As we move on, there were two books which were published in the 1300s : a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of food prepared for the nobility of that period. Over the next few hundred years, the families of Europe strove to serve up the most exotic meals, and as a result the best chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, testing, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cookbooks were greatly in demand mostly as a result of increased literacy, people having increased free time and being a little richer. The arrival of TV gave us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Ox Tail Soup recipe.
