Ox-tail Soup

A dish where brown stock and carrot do the work.

Soups With Meat Stock

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

1 small ox-tail
1420 ml Brown Stock
Carrot, Turnip, Onion, Celery — ½ cup each, cut in fancy shapes ½ cup each, cut in small pieces
2 ml salt
Few grains cayenne
60 ml Madeira wine
5 ml Worcestershire Sauce
5 ml lemon juice

Cut ox-tail in small pieces, wash, drain, sprinkle with salt and pepper, dredge with flour, and fry in butter ten minutes. Add to Brown Stock, and simmer one hour. Then add vegetables, which have been parboiled twenty minutes; simmer until vegetables are soft, add salt, cayenne, wine, Worcestershire Sauce, and lemon juice.

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