Oxtail Soup with Alpiste

30 Minutes Prep + 3 Hours Cooking

4 Servings (1 cup/250 mL) each

Oxtail Soup with Alpiste

Steps

  • Measure 1 cup (250 mL) alpiste into a fine mesh strainer. Thoroughly rinse and drain.

  • In a large saucepan, saute beef bones, onions and celery.

  • Add carrots, water, alpiste, salt, pepper and bay leaves, ensuring there is enough water to cover the bones.

  • Simmer 3 hours, uncovered, over low heat.

  • Remove from heat. Set aside to cool.

  • Soup is best if left refrigerated overnight. Bones can then be removed with any clinging meat being returned to the pot. Fat can also be skimmed.

  • Reheat and serve.

Ingredients

  • 2 lbs (1 kg) oxtail or beef bones

  • 1 cup (250 mL) chopped onion

  • 2 cups (500 mL) chopped celery

  • 1 cup (250 mL) chopped carrots

  • 8 cups (2 L) water

  • 1 cup (250 mL) alpiste

  • 1 1/2 tsp (7 mL) sea salt

  • 1/2 tsp (2 mL) black pepper

  • 3 bay leaves