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.
Nutritional information does not include Oxtail Stock. For nutritional information on Oxtail Stock, please follow the link above.