Unctuous. Indeed, unctuous is the word that comes to mind when slurping this soup. This is a soup for folks that don’t mind a bit of fat hanging to the bones. It’s a soup for those of us who like to pick at succulent bits of meat wedged into bones. If I haven’t turned you off already, read on.
If you’re a fan of short ribs, you will love this soup. If fatty meats are of concern, this may not be the soup for you. But, for me, this is a soup that is immensely satisfying while I am cocooned in my house in the depths of an icy, wintry world.
Ox-tails are, you guessed it, the tails from steers, and they are marbled in fat. The sections are rich in marrow, so your broth will be incredibly dense and rich with flavor. This is the time of year I see oxtails at many markets around town.
I always make oxtail soup a day in advance of serving so I can skim off much of the fat, which accumulates to the top after the soup is chilled. If desired, remove meat from ox tails and return meat to soup before serving. I prefer serving the soup with the bone.
There are many versions of oxtail soup on-line-the Korean versions sound quite good. The recipe I used was inspired by a classic version of the soup using red wine and roasted root vegetables.
Deviled Eggs (aka: Stuffed Eggs) have taken on star-status in the past few years. No more are a plate of these rich and tantalizing mortals content to find themselves nestled up to a Maraschino Cherry Jello Mold on a boomerang-patterned formica counter. For good reason. Stuffed eggs are a great canvas for a variety of flavors. A perusal through the web … Full recipe post »
Women that grew up in countries outside of the United States, immigrated to America as young adults, raised families and have grandkids, capture my imagination. They’ve escaped war, poverty and oppression, many bringing only the shirts on their back and the recipes from their homelands. And their stories? Makes my life look like a pony ride at a … Full recipe post »
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