Oxtail Soup with Potato Dumplings | |
| Soup: | |
| 6 lbs | oxtails |
| 2 T | olive oil |
| 2 | onions, diced |
| 2 | carrots, diced |
| 2 | celery stalks with leaves, diced |
| 3 | cloves garlic, crushed |
| 2 1/2 C | dry red wine |
| 1/2 C | port |
| 1/2 bunch | fresh thyme |
| 1 | parsnip |
| 1 1/2 C | tomato paste |
| 5 1/2 qts | beef stock |
| 4 C | tomato puree |
| 2 T | salt |
| 2 T | pepper |
| Potato Dumplings: | |
| 3 | potatoes, cubed |
| 1 | egg |
| 3/4 t | salt |
| 1/4 C | flour |
|
Brown the meat in a 450° F oven, turning over once, about 30 minutes. Meanwhile, in a large stockpot, sauté the onion, carrrot, celery, and garlic in the oil. Deglaze the pot with the port, add red wine and bring to a boil. Add the tomato paste and parsnip tied together with the thyme. Reduce to a simmer and cook down to half. Add the browned oxtails and coat thoroughly. Add the stock, tomato puree, salt, and pepper and bring to a boil, then reduce heat and simmer for 90 minutes. Strain completely, reserving the meat to add to the soup later, and refrigerate the broth until you can scoop all the fat off the top easily and discard. When ready to serve, prepare dumplings: Simmer potatoes in boiling water until tender (about 15 minutes), then stir in egg, teaspoon salt and flour, and beat with a fork until fluffly. Roll into 1-inch balls. Drop in gently boiling salted water and cook for about 10 minutes. Discard the congealed fat on top of the soup, bring the soup to a boil, and add the meat to it (discarding the bones). Ladle into bowls and spoon the dumplings into each. Serve with crusty bread, a big salad, and lots of red wine. Note: The original recipe uses 6 pounds of kangaroo tail in place of the oxtails. If you have kangaroo tail, feel free to substitute. Recipe courtesy of Soup of the Evening: Beautiful Soup http://www.soupsong.com/ | |