Oxtail Soup (aka Jerseytail Soup)
January 29, 2008
Yes, oxtails are just what they sound like. But in our case, it’s more like jerseytails. Frankly, I had never cooked with them before, but several customers requested a recipe, so I decided to give them a try. And I’m so glad I did! Not surprisingly, the tail is full of cartilege, which makes a flavorful broth. It was a little bit more work, but definately worth the effort. I got the following recipe off the internet, but of course made a few changes.
First Day
3-4 pounds oxtails (jerseytails)
2 large carrots
2 stalks celery
1 leek (or 1 onion)
enough water to cover about 1 inch.
Simmer all of the above 3-4 hours. Pick out the tails to cool, strain the broth (discard the veggies – I cool and feed to the outside cats. They LOVE it.). Put the broth in the fridge to cool overnight so the fat can be picked off the next day. Pick the meat off the bones and refrigerate. I froze the bones to continue cooking them another day.
Second Day
The next day, put 12 tablespoons lard or coconut oil in a kettle and start cooking up 1 chopped onion. Cook about 5-10 minutes, and then add 2-3 chopped carrots and 2-3 cloves minced garlic. Cook for 1 minute until garlic is fragrant. Add meat that you picked off the bone yesterday and ½ bottle while wine (see note below)*. Also add about 1 quart of the broth that you cooked the tails in. Use more if you feel you need to. Finally, add some chopped tomatoes. I used 1 -14.5 oz. can whole, peeled Glen Muir tomatoes (I diced them up a bit) plus whatever tomato sauce is in the can.
At this time also add: 1 tsp unsweetened cocoa powder, 1/8 tsp cinnamon, pinch nutmeg. I know it sounds weird. Just try it.
Simmer the whole pot 1 ½ to 2 hours. Enjoy.
*White wine note. DO NOT SKIP THIS STEP. If you make this without the wine, it will taste like any other beef stew. The alcohol in the wine cooks off, so you don’t have to worry about woozy children. It adds a flavor dimension that cannot be substituted. I used a California Viognier (Voy-neeay’). The rule of thumb with cooking with wine: if it isn’t good enough to drink by the glass, don’t cook with it. It doesn’t have to a great wine, but it should be an okay wine. Drink the other half of bottle with your honey by the fire.
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