Soups & Stews > Australia > Oxtail Soup >
1 oxtail*
2 stalks celery, sliced
5 pints water
1/2 cube butter
Dusting of flour
5 ounces of lean ham, diced
2 onions, chopped
2 carrots, sliced
1 TBS corn flour
1 turnip, cubed
1/2 C red wine
Slice the oxtail into smaller pieces; place in a large pot. Add the water; bring to a boil. Strain out the meat and any smaller bits. Dry the meat; roll in a dusting of flour and place in a large skillet with the diced ham, sliced vegetables and the butter. Fry until browned over medium heat; stir in strained stock and herbs. Simmer for about three hours, stirring frequently. Strain the soup again; remove any fat that has risen to the surface. Return to the heat; add wine and corn flour. Mix well; heat for another ten minutes before serving.
*Note: If unable to find oxtail at the local grocery store, use bone-in beef short ribs as a substitute.
Related Link:
Food Fare Culinary Collection: Aussie Gastronomy
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