Name: Oxtail Soup (Potage de Queue de Boeuf)
Yield: Makes 10 first-course servings
Cuisine: France
Ingredients: 1 medium-size leek, cut into fine julienne; pepper; 4 quarts [4 l] full-flavored beef broth, preferably from a pot-au-feu or by dissolving 12 tablespoons demi-glace gold (see Sources) in 4 quarts [4 l] water, or more as needed to keep the oxtail covered; 1 medium-size turnip, cut into fine julienne; 3 tablespoons finely chopped parsley (chopped at the last minute); 7 pounds [3.1 kg] oxtail, whole or cut into rounds about 1½ [4 cm] inches thick; 1 medium-size carrot, cut into fine julienne; 1 cup [250 ml] dry sherry or semidry Madeira; salt; 2 medium-size onions, peeled, halved through the root end; 2 medium-size carrots, peeled, cut into 2-inch [5 cm] sections; 1 clove, stuck into one of the onion halves; 1 medium-size turnip, peeled and halved; 1 small bouquet garni

Preparation info

Makes
10
first-course servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

For the Soup

7 pounds [3.1 kg] oxtail, whole or cut into rounds about 1½ [4

Europe
France
Starter
Soup
Gluten-free
Mediterranean

Method

To Make the soup

If you’ve bought whole oxtails, trim off any thick chunks of fat and divide the tails into 1½-to-2-inch [4- to 5-cm] rounds by cutting through each vertebra with a chef’s knife.