Hi, my name is FraidKnot and I am a soupaholic.
I adore a good soup any time of year, but this is one of my favourites and I'll be making some very soon!
2 oxtails, disjointed
1/4 c. oil
flour seasoned with salt & pepper
3 quarts water (add more if needed)
1/2 c. chopped carrots
1 c. chopped celery
1 c. chopped onion
2 Tbs. chopped fresh parsley
Bouquet Garni: sprigs of fresh parsley, a bay leaf, sprigs of fresh marjoram or thyme and 3-4 peppercorns tied up in a cheesecloth bundle
Dust oxtails with seasoned flour. Brown well in deep pot in oil. Add 2
quarts water, 1 tsp. salt and bouquet garni. Simmer for 3 hours, stirring occasionally. Remove oxtails to a platter and let cool to the touch. Skim fat from soup. Bone the oxtails and add the meat to the soup. Stir in remaining 1 quart water and the vegetables. Simmer until vegetables are tender, about 30-45 minutes. Remove bouquet garni. Taste the soup and adjust seasonings as needed. Stir in parsley and heat through. Serves 8