- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 3 Times
Oxtail stock is just another form of beef stock and is fabulous served as a consommé. This is another dividend soup, using the meat left from making the stock and some of the stock. Unfortunately, this wonderful soup cannot currently be made in Great Britain.
- ½ pound (225 g) fine egg noodles
- 6 cups (1.5 l) Oxtail Stock
- 1 pound (450 g) baby carrots, trimmed, peeled, blanched for 2 minutes, and plunged into a bowl of ice water
- ¾ pound (360 g) pearl onions, blanched for 1 minute, run under cold water, and peeled
- 2 cups (300 g) bite-sized pieces cooked oxtail meat (reserved from making stock)
- 2¾ pounds (1.25 kg) fava beans, shelled, blanched for 2 minutes, run under cold water, and popped out of tough outer skins, or 10 ounces (300 g) frozen lima beans, defrosted in a sieve under warm running water and drained (1½ cups)
- 2 teaspoons kosher salt
- Freshly ground black pepper, to taste
Bring a large pot of salted water to a boil. Add the noodles and cook for 4 to 5 minutes. Drain and reserve.
In a medium saucepan, bring the stock to a boil. Stir in the carrots and onions. Return to a boil. Lower the heat and simmer for 8 minutes. Stir in the meat, fava or lima beans, salt, and pepper to taste. Add the noodles. Heat through and serve.
© 1998 Barbara Kafka
Nutritional information does not include Oxtail Stock. For nutritional information on Oxtail Stock, please follow the link above.