Oxtail Soup

Preparation info

  • Yield:

    3 qt

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
3 lb<

Method

Procedure

  1. Using a heavy chef’s knife, cut the oxtails into sections at the joints.
  2. Place oxtails in a bake pan and brown in a 450°F (230°C) oven. When partially browned, add the mirepoix to the pan and brown it along with the oxtails.
  3. Place the oxtails and mirepoix in a stockpot with the stock.
  4. Pour off the fat from the pan in whic