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Old 09-01-2007, 11:40 PM   #11
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Katie:

Could you please post that oxtail soup recipe for me?
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Old 09-01-2007, 11:50 PM   #12
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I'm sorry, Andy. I'm not where it is right now, but I'll make it a point to post it tomorrow. Geesh! I promised that way back in May. My bad! Crap and a half. I'm sorry. I usually try to remember this stuff.
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Old 09-01-2007, 11:57 PM   #13
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I won't be cooking them soon. Gonna wait 'til the weather gets cooler.

I've never cooked them before. Today in the supermarket, I saw a package and bought it as I have heard many comment on how good it is. I figured it was time to check them out.
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Old 09-02-2007, 12:34 AM   #14
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Yes, oxtails are very delicious. Quite rich. The soup is sumptuous and very filling and Buck and I love it. It's a great cooler weather dish, especially served with a loaf of N.Y. Times Bread. Yum.
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Old 09-02-2007, 06:15 AM   #15
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I'll have to try and get the recipe. My mother's "vegetable beef" soup is basically oxtail soup with some kind of cubes of beef in the ultimate result, as opposed to the meat from the oxtails.

The broth is stupid good. Seriously, the meat flavor is so rich I can't even explain it. For years, I thought my mom knew something that every other person that made "vegetable soup" didn't know. Find out it was oxtails =P
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Old 09-02-2007, 11:53 AM   #16
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Sorry I was such a goober and didn't post this when I promised. Better late than never. I'm also going to post it as a separate recipe under "soups" so those searching for it can find it easily. Enjoy!

KATIES FAVORITE OXTAIL SOUP
(Serves 4)
2 lbs. oxtails, cut into 1-in. pieces
3 Tbsp. all-purpose flour
1 Tbsp. olive oil
1 medium onion, chopped
1 (16-oz.) can diced tomatoes, undrained, or equivalent quantity of home-canned tomatoes, with liquid
1 (10-oz.) can condensed beef broth or equivalent quantity of homemade broth
cup water
cup dry red wine
1 tsp. granulated sugar
tsp. salt
tsp. freshly ground black pepper
tsp. dried thyme, bruised
1 bay leaf
4 medium carrots, peeled and cut into julienned strips
4 medium parsnips, peeled and cut into julienned strips
cup frozen peas

Trim visible fat from oxtails and dust with flour. In a soup pot or Dutch oven, brown oxtails in hot oil. Add onion, tomatoes with juice, beef broth, water, wine, sugar, salt, pepper, thyme, and bay leaf. Bring to a boil. Reduce heat; cover and simmer 2 hours or until meat is just tender. Skim off excess fat. Add carrots and parsnips; cover and simmer for 25 minutes. Add peas; cook about 5 minutes or until peas are heated through. Serve immediately. Note: Don't be tempted to leave the parsnips out. They add an important flavor "note" to the soup. Even people who don't like parsnips, like this soup.
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Old 09-02-2007, 05:51 PM   #17
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Thanks, Katie.
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Old 09-02-2007, 06:55 PM   #18
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I have never seen oxtails around here maybe in Santa Fe.I remember as a little girl in Germany it was traditional every spring to eat ox tail soup my Grandmother would say it was neccessary as it is supposed to be loaded with nutrients.There would be people who would come around selling the soup.
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Old 11-05-2007, 04:07 PM   #19
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I finally got around to making an oxtail soup Saturday night. I put together a recipe from the best of your suggetions. I thought it was delicious! We had it with a baguette and butter and wine. We'll be finishing it off tonight for dinner.

Thanks to you all for your help!

Andy
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