Oxtail Soup

Okay – hope I didn’t lose you with the title!  I promise – this is a super soup!

We recently purchased another quarter of beef from the fabulous Oakridge Acres.  They asked if I wanted the oxtail and the tongue.  Um, that’s a definite no for the tongue, but the oxtail?  Hmmmm.  Sure.  I opened it up at home, and really, it’s just bones and meat.  A different shape than a usual soup bone, to be sure, but still, bones and meat.

So here we go!  This is a lovely richly flavoured soup, but it takes two days to prepare.  Day One, fill your house with the lovely aroma of a rich beef stock, and Day Two, add in the veggies and complete the soup.

Day One:

Brown the oxtail in a large pot with 2 tbsp. of butter or margarine. Add in two chopped onions and brown.  Add 3 cups of beef stock (I use organic boxed stock) and 2 cups water, 1 tsp. salt, 1/4 tsp. pepper, 2 whole cloves and 1 bay leaf.  Simmer gently, covered, for 2 hours.  Strain so you have a clear broth left, and cool.  Cut the meat off the bones and add back into the stock.

Refrigerate overnight.

Day Two:

Put 1/4 cup butter and 1/4 cup white rice flour in a large pot.  Stir and brown until it becomes the colour of a dull penny.

Take the layer of fat off the stock.  Add the stock into the margarine and rice flour mix in the pot.  Add 5 cups of water, 5 1/2 ounces of tomato paste, 1 tsp. vinegar, 1 tsp. sugar, 1 cup thinly sliced carrot, 1 cup sliced celery, 1 cup diced turnip, and 1/4 cup quinoa.  Cover and simmer until vegetables are softened – approximately 1 1/2 hours.  Add more water if necessary. Also, taste before serving, and add salt and pepper as desired.

(this picture isn’t very exciting, but imagine the aroma and warmth of the soup….)



Done!  Making soup isn’t hard.  You can do it!  Trust me, it’s so  much better than anything canned you can buy.


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