Categories
Beef Recipe

Easiest Way to Prepare Tasty Ox Cheek and Vegetable Soup

Ox Cheek and Vegetable Soup. Steps to make Ox Cheek and Vegetable Soup: Place the water in a large stock and and bring to the boil. Add the ox cheek one the water is boiling and stir well. Add the carrots, swede, celery, onions and leeks into the pot and bring back to boil.

Add the carrots, swede, celery, onions and leeks into the pot and bring back to boil. Add the thyme and barley and reduce to a simmer, Season with salt and pepper. Ox Cheek and Vegetable Soup Andrea. You can cook Ox Cheek and Vegetable Soup using 11 ingredients and 3 steps. Here is how you cook it.

Ingredients of Ox Cheek and Vegetable Soup

  1. Prepare 3 of medium onions, cut into quarters.
  2. Prepare 3 of medium carrots, peeled and cut thickly.
  3. Prepare 3 of stalks, cut thickly.
  4. You need 1/2 of of a Swede, peeled and thickly cut.
  5. It’s 2 of Ox cheeks, cut into Bitesize chunks.
  6. Prepare to taste of Salt.
  7. You need to taste of Ground black pepper.
  8. It’s 2 of beef stock cubes.
  9. Prepare 2 l of water, plus more as required.
  10. It’s Handful of fresh thyme sprigs.
  11. It’s 150 g of approximately of pearl barley.

Transfer oxtails to a large soup pot. Peel the roasted garlic and place in a food processor with celery, carrots, and onion. Process until finely chopped; transfer to the soup pot with the oxtails. Add water to cover the bones.

Ox Cheek and Vegetable Soup instructions

  1. Place the water in a large stock and and bring to the boil. Add the ox cheek one the water is boiling and stir well.. Ox Cheek and Vegetable Soup
  2. Add the carrots, swede, celery, onions and leeks into the pot and bring back to boil..
  3. Add the thyme and barley and reduce to a simmer, Season with salt and pepper. Cook for 2 hours to 2.5 hours. May need more or less time, depending how long the meat takes to soften. Add more water if the pot starts to dry out too much..

Cut up the vegetables, add them to the other ingredients and set. Parsnips, turnips, dried black mushrooms, and brandy give this oxtail soup a unique flavor. Oxtails must be roasted in a shallow pan for forty-five minutes before you prepare the soup. Rinse the oxtail to remove any cartilage shards/debris and pat dry. In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender.

source: cookpad.com

Leave a Reply

Your email address will not be published. Required fields are marked *