graciegirl
12-08-2012, 09:44 AM
This is a recipe that is probably from our German Ancestors in Cincinnati and Columbus, Ohio. It is YUMMY.
I substitute ground beef for the Oxtails and will blend it a bit at the end.
Mock Turtle Soup.
1 large onion (http://www.soupsong.com/fonion.html), finely chopped
1 Tablespoon butter (http://www.soupsong.com/bflavor.html#butter) and 2 Tablespoons olive oil (http://www.soupsong.com/bflavor.html#oil)
2 lbs. meaty oxtails (http://www.soupsong.com/fmeat.html)
1 garlic (http://www.soupsong.com/fgarlic.html) clove, mashed
3 whole cloves (http://www.soupsong.com/fclove.html)
1/4 teaspoon thyme (http://www.soupsong.com/fthyme.html)
1 bay leaf (http://www.soupsong.com/fbay.html)
1/4 teaspoon allspice (http://www.soupsong.com/fallspic.html)
1 Tablespoon flour (http://www.soupsong.com/bthicken.html#flour)
3 cups hot water
3 cups chicken stock (http://www.soupsong.com/bstock.html#chicken stock)
1 cup chopped peeled tomatoes (http://www.soupsong.com/ftomato.html)
salt (http://www.soupsong.com/fsalt.html) and pepper (http://www.soupsong.com/fpiper.html)
1/2 thin-skinned lemon (http://www.soupsong.com/fcitrus.html), chopped (rind and all)
1 Tablespoon parsley (http://www.soupsong.com/fparsley.html)
2 hard boiled eggs (http://www.soupsong.com/bthicken.html#eggs)
Brown onion in the butter and oil, add the oxtails and brown slightly. Add the spices and herbs, then stir in the flour until it bubbles, adding more butter and oil as needed. Pour in the hot water and stock and bring to a boil. Add the remaining ingredients, except the egg and sherry. Simmer for 2 hours. Remove the oxtail, cut the meat and marrow away--add back to the soup and discard the bones.
When ready to serve, chop the eggs coarsely and stir into the soup. Ladle into bowls, stir in a teaspoon of sherry to each, top with parsley...and put a cruet of sherry on the table, for atmosphere if nothing else.
I substitute ground beef for the Oxtails and will blend it a bit at the end.
Mock Turtle Soup.
1 large onion (http://www.soupsong.com/fonion.html), finely chopped
1 Tablespoon butter (http://www.soupsong.com/bflavor.html#butter) and 2 Tablespoons olive oil (http://www.soupsong.com/bflavor.html#oil)
2 lbs. meaty oxtails (http://www.soupsong.com/fmeat.html)
1 garlic (http://www.soupsong.com/fgarlic.html) clove, mashed
3 whole cloves (http://www.soupsong.com/fclove.html)
1/4 teaspoon thyme (http://www.soupsong.com/fthyme.html)
1 bay leaf (http://www.soupsong.com/fbay.html)
1/4 teaspoon allspice (http://www.soupsong.com/fallspic.html)
1 Tablespoon flour (http://www.soupsong.com/bthicken.html#flour)
3 cups hot water
3 cups chicken stock (http://www.soupsong.com/bstock.html#chicken stock)
1 cup chopped peeled tomatoes (http://www.soupsong.com/ftomato.html)
salt (http://www.soupsong.com/fsalt.html) and pepper (http://www.soupsong.com/fpiper.html)
1/2 thin-skinned lemon (http://www.soupsong.com/fcitrus.html), chopped (rind and all)
1 Tablespoon parsley (http://www.soupsong.com/fparsley.html)
2 hard boiled eggs (http://www.soupsong.com/bthicken.html#eggs)
Brown onion in the butter and oil, add the oxtails and brown slightly. Add the spices and herbs, then stir in the flour until it bubbles, adding more butter and oil as needed. Pour in the hot water and stock and bring to a boil. Add the remaining ingredients, except the egg and sherry. Simmer for 2 hours. Remove the oxtail, cut the meat and marrow away--add back to the soup and discard the bones.
When ready to serve, chop the eggs coarsely and stir into the soup. Ladle into bowls, stir in a teaspoon of sherry to each, top with parsley...and put a cruet of sherry on the table, for atmosphere if nothing else.