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Categories:
oxtails salt black pepper flour bay leaf cloves tomatoes tomato paste butter water carrots celery onions eggs red wine lemons
Viewed: 79 - Published at: 3 years agoIngredients
- 4 lb. oxtails
- 1 Tbsp. salt
- 1/2 tsp. black pepper
- 1 1/2 c. browned flour
- bay leaf
- 4 cloves
- 2 c. canned tomatoes
- 1 (6 oz.) can tomato paste
- 2 Tbsp. butter
- 2 1/2 qt. water
- 1 c. carrots
- 1 c. celery
- 1 c. onions
- 6 eggs, hard-boiled
- 2 c. red wine (dry)
- 2 beef bouillon cubes
- 1 1/2 lemons
Method
- Brown oxtails in butter.
- Add water, salt, pepper, bay leaf and cloves and cook slowly until meat is tender, about 2 1/2 hours, then add bouillon.
- Combine carrots, celery and onions. Blend together when finely diced.
- Add to soup together with tomatoes and tomato paste.
- Cook about 20 minutes.
- Do not boil. Brown flour and slowly stir into soup.
- Stir constantly.
- Cut lemons into small pieces.
- Do not peel.
- Add diced eggs, lemons and wine to soup.
- Let set for 10 minutes and serve.
- Serves 8.
