Oxtail soup with porcini | Just food ... And then some
Food is in fact often strongly associated with memories and so it is for me when it comes oxtail soup. Pea soup to pancakes were no favorites when I was a kid (still very hard for pea soup) then I could instead get oxtail soup. I have to me that it was campbells oxtail soup that was served. Here is my recipe for oxtail soup that I serve with butter fried porcini, very juicy and good but not as good as the memory of Campbells soup cans. Oxtail 2 yellow onions celeriac 1 small parsnip 2 carrots 3 cloves garlic Finely chopped dried porcini few sprigs of oregano A few sprigs thyme 2 stems of parsley 5 white peppercorns 1 bay leaf l jus rôti chicken stock 2 cups red wine 1 tbsp tomato paste Salt Pepper brandy Fresh porcini butter
Chop the onion, garlic and root vegetables coarsely. Dry the meat with paper towels and fry it in butter in a large pot. Add the onion, and roots and let fry for a while. Dilution with the Funds and the wine and bring to the boil, put down the herbs, bay leaves, dried mushrooms and white peppercorns. Simmer, covered, for at least three hours. The meat should almost fall off from the bones.
Remove the meat and allow to cool slightly, Strain the vegetables and pour the liquid back into the pot. Clear the meat from the bones and remove the fat and tendons, pull apart the meat into shreds. Return the meat to the pan and bring to the boil, add the tomato puree and season with brandy, salt and pepper.
If you have the time and patience (which I had not) then let the soup cool and and stand in the refrigerator overnight so the flavors develop. Remove the fat that has settled on top of the soup. Serve the soup piping hot with butter fried porcini mushrooms despatched and a delicious bread.
No comments yet
Search in the blog Blogs I follow Öhmans Food & Wine Bread Passion Pig Yelling Klara Bakar Marikas food Pain de Martin Varietyofwine Wine Food & Alsace Who Cut the Cheeze Good stores Devilda Erssons Extreme Food Handmade Stockholm Johan & Nyström Mi Piace Petite France Sovel Meat and Grill Categories Asian (17) Other (27) Breads, Pastries (29) Dessert (43) Drink (4) Poultry (21) Seafood (50) Meat (62) Lamb (4) Latino (11) Pasta (7) Sauce and funds (8) Soups (14) Accessories despatched (23) Uncategorized (1) Vegetarian (41) Wildlife (8) Calendar
% D bloggers like this:
Food is in fact often strongly associated with memories and so it is for me when it comes oxtail soup. Pea soup to pancakes were no favorites when I was a kid (still very hard for pea soup) then I could instead get oxtail soup. I have to me that it was campbells oxtail soup that was served. Here is my recipe for oxtail soup that I serve with butter fried porcini, very juicy and good but not as good as the memory of Campbells soup cans. Oxtail 2 yellow onions celeriac 1 small parsnip 2 carrots 3 cloves garlic Finely chopped dried porcini few sprigs of oregano A few sprigs thyme 2 stems of parsley 5 white peppercorns 1 bay leaf l jus rôti chicken stock 2 cups red wine 1 tbsp tomato paste Salt Pepper brandy Fresh porcini butter
Chop the onion, garlic and root vegetables coarsely. Dry the meat with paper towels and fry it in butter in a large pot. Add the onion, and roots and let fry for a while. Dilution with the Funds and the wine and bring to the boil, put down the herbs, bay leaves, dried mushrooms and white peppercorns. Simmer, covered, for at least three hours. The meat should almost fall off from the bones.
Remove the meat and allow to cool slightly, Strain the vegetables and pour the liquid back into the pot. Clear the meat from the bones and remove the fat and tendons, pull apart the meat into shreds. Return the meat to the pan and bring to the boil, add the tomato puree and season with brandy, salt and pepper.
If you have the time and patience (which I had not) then let the soup cool and and stand in the refrigerator overnight so the flavors develop. Remove the fat that has settled on top of the soup. Serve the soup piping hot with butter fried porcini mushrooms despatched and a delicious bread.
No comments yet
Search in the blog Blogs I follow Öhmans Food & Wine Bread Passion Pig Yelling Klara Bakar Marikas food Pain de Martin Varietyofwine Wine Food & Alsace Who Cut the Cheeze Good stores Devilda Erssons Extreme Food Handmade Stockholm Johan & Nyström Mi Piace Petite France Sovel Meat and Grill Categories Asian (17) Other (27) Breads, Pastries (29) Dessert (43) Drink (4) Poultry (21) Seafood (50) Meat (62) Lamb (4) Latino (11) Pasta (7) Sauce and funds (8) Soups (14) Accessories despatched (23) Uncategorized (1) Vegetarian (41) Wildlife (8) Calendar
% D bloggers like this:
No comments:
Post a Comment