When I was a child you could find cuts from the whole animal at the butcher. But nowadays most cuts are lean and prepacked at the refrigerated counters in the supermarkets. Ox tongues, pig’s trotter or the cheeks of veal had to be pre-ordered at the butcher. It’s a long time since I saw shopping windows like on the English Market in Cork. I was very surprised to find oxtail at my favourite supermarket. So I cooked my first
Thickened Oxtail Soup from the Slow Cooker
The taste was as good as in my childhood. For my sons it was the first oxtail soup and they also liked it.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Thickened Oxtail Soup |
| Categories: | Soup, Crockpot, Slow Cooker |
| Yield: | 4 Servings |
Ingredients
| 2 | kg | Oxtail | |
| 1 | large | Onion | |
| 2 | Carrots | ||
| 2 | Red bell pepper | ||
| 150 | grams | Floury potatoes | |
| 0.2 | liter | Port | |
| 2 | tablesp. | Lard | |
| 2 | tablesp. | Tomato paste | |
| 1 | sprig | Thyme | |
| 1 | sprig | Rosmary | |
| Salt | |||
| Pfepper |
Source
| own recipe |
| Edited *RK* 01/23/2008 by | |
| Ulrike Westphal |
Directions
Peel carrots and slice about 1 cm. Dice peeled onion and deseeded bell pepper. Peel potatoes and cut into cubes.
In a big pan brown oxtail pieces in the lard. Give into the crockpot stoneware. Discard all fat except for 2 tablespoons and fry carrots, onion and bell pepper about 3 to 5 minutes. Deglaze with port, stir in the tomato paste. Season with salt (sparingly) and pepper.
Add to the oxtail pieces.
Add the potato cubes and herbs, add water just to cover all.
Put on lid and cook about 8 – 10 h on "low".
Before serving remove oxtail pieces, remove meat from the tail and cut into small cubes. If desired you can remove the fat from top of the soup.
Blend the soup until smooth and add the meat.
Season to taste with salt, pepper and port.
:Prep Time: 25 mins
:Garzeit: 8 h
:Setting: low
:Slow Cooker Size: 6,5 l
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This is my 4th post for Debbie’s Souper Sunday
