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2 to 2½ quarts
Easy
Published 1993
By itself this stock makes a passable onion soup, although its real purpose is to provide contrasting stock for dumplings and noodles. When cooking oxtails, add a few venison hones to strengthen the flavor.
Put the oxtails in a deep saucepan with 1 gallon (4 liters) of water, the sliced onions, turnips, allspice, peppercorns, and garlic. Bring to a slow boil, then reduce the heat and simmer 2 hours or until the meat falls from the bone and the stock is reduced to 2½ quarts (2.5 liters). Skim off any fat that forms while the meat is cooking.
Strain the stock, reserving the meat to use in po