Oxtail Soup
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Soup recipe from the UK.
Ingredients:
Procedure:
1. Remove the suet from the tail and melt it, chop it into pieces, rinse, dry and quickly fry it in the melted suet
2. Pour cold water over the lamb, add salt, ground pepper, parsley, bay leaf, thyme, bring everything to the boil and continue to cook over very low heat until the meat is tender
3. Serve the larger pieces of meat with the Vegetable Recipes as a separate course, and the smaller pieces of meat are boned and served in the soup, which we have degreased and from which we have removed the parsley and bay leaf.
Recommendation:
– It is a good idea to prepare the soup several hours before serving, then chill it and remove the solidified fat and reheat the soup before serving.