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Oxtail Soup
Oxtail Soup
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Roasted oxtail soup with parsnips, turnips, dried black mushrooms, and a splash of brandy for a rich and flavorful twist.
Ingredients:
  • 2 ounces dried mushrooms
  • 3 pounds beef oxtail
  • 6 cups water, divided
  • 1 onion, chopped
  • 2 carrots, sliced
  • 1 parsnip, sliced
  • 1 turnip, peeled and diced
  • 2 tablespoons brandy
  • 0.5 cup barley
  • 3 teaspoons salt
  • 0.5 teaspoon dried savory
  • 0.25 teaspoon ground black pepper
  • 1 bay leaf
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C).
  • Remove the excess fat from the oxtails and arrange them on a shallow roasting pan.
  • Place the oxtails in the preheated oven and let them roast for 45 minutes.
  • While the oxtails are roasting, soak the dried mushrooms in hot water in a small bowl for 30 to 45 minutes. Then, drain the mushrooms, slice them, and set aside.
  • Place the succulent roasted oxtails on a plate for safekeeping. Next, delicately remove most of the fat from the pan, leaving behind about 2 tablespoons for flavor. Pour in 1 cup of water and gently warm over medium heat, while stirring continuously, to infuse the liquid with the rich, caramelized flavors.
  • Heat reserved fat in a large stockpot over medium-high heat. Sauté onion, carrots, parsnip, turnip, and mushrooms until soft, about 10 minutes. Add browned oxtails, then drizzle brandy on top and ignite.
  • Pour the flavorful broth over the succulent oxtails and colorful vegetables. Add the remaining 5 cups of water along with barley, salt, savory, pepper, and a fragrant bay leaf. Bring to a boil, then lower the heat, cover, and simmer gently for 2 hours. Taste and adjust seasonings as needed before serving.

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