Culinary Arts Institute
3 tablespoons olive oil
1 medium oxtail (about 4 pounds)
8 large tomatoes, peeled and seeded
2 medium onions
2 quarts beef broth
Freshly ground pepper
1 large garlic clove, crushed in a garlic press
1 sprig of fresh basil or 1/8 teaspoon dried basil
1 cup sliced carrot
1 cup fresh peas
4 plantains, boiled
1. Heat oil in a soup kettle. Add oxtail and cook until well browned.
2. Mince tomatoes and onions together. Add to meat in kettle, reduce heat, and simmer 3 minutes. Add broth and seasonings. Cook uncovered 1 1/2 hours, then add carrot and peas. Continue to cook until meat easily comes from the bones.
3. Serve consommé with a piece of meat and a plantain half in each soup plate.
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