Old English Oxtail Soup
Nothing goes to waste — and it turns out wonderfully well!
Milada
Recipe author
Old English Oxtail Soup
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 69 %
11 g
Fats 19 %
3 g
Carbohydrates 13 %
2 g
98 kcal
GI:
100
/
0
/
0
- Just imagine: in good old England, that humble, unglamorous cut — the oxtail — was turned into a dish fit for kings. It makes sense, since besides the tail it calls for some fairly pricey spirits. But the result is truly outstanding, and oxtail itself is quite cheap at the market. So let's master a recipe called Old English Oxtail Soup — English cuisine, naturally. First, wash the oxtail very well, chop it into serving pieces, and let it soak for about half an hour. Pat the pieces dry on a towel, then drop them into a dry, hot skillet with no oil. Keep turning the tails so they don't scorch. As soon as they take on a brown crust, pour the brandy over everything and flambé it. Enjoy the blue flame and wait for it to burn out on its own. Transfer the brandy-soaked tails to a pot, add the roots — celery and parsley — top up with water, and simmer for at least three hours, skimming off the foam as it forms. Now finely chop the onion and carrot, sauté them briefly in a little oil, add a splash of the oxtail broth, cover, and let them stew for ten minutes. Stir this sauté into the soup along with the red wine, then season with salt, pepper, and spices — a small pinch of sugar is fine, too. Simmer over very low heat for about half an hour.
Caloric content of the products possible in the composition of the dish
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Ordinary cognac 'three stars' - 239 kcal/100g
- Cognac - 239 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Broth - 15 kcal/100g
- Parsley root - 49 kcal/100g
- Beef tail - 137 kcal/100g
Similar recipes
Related and additional categories: