Oxtail Soup #1
| Yield: | 6 Servings |
| Categories: | Soups |
| 1 1/2 | lb | Veal shin bones |
| 1 1/2 | lb | Beef shin bones |
| 1 | lg | Onion; chopped |
| 1 | lg | Oxtail |
| 4 | qt | Brown stock or beef bouillon |
| 1 | lb | Chopped beef |
| 1 | Carrot; chopped | |
| 3 | Leeks; well washed & chopped | |
| 2 | Stalks celery; chopped | |
| 2 | Tomatoes; chopped | |
| 1 | Clove garlic; minced | |
| 1 | Bay leaf | |
| 1/2 | ts | Thyme |
| 2 | tb | Salt |
| 6 | White peppercorns | |
| 1 1/2 | c | Diced carrot |
| 1 1/2 | Diced white turnip | |
| 1/2 | ts | Rosemary |
| 1/2 | ts | Sage |
| 1/2 | ts | Basil |
| Salt and pepper to taste | ||
| 1/2 | c | Sherry |
| 1/2 | c | Cornstarch |
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