Oxtail Soup with Alpiste
30 Minutes Prep + 3 Hours Cooking
4 Servings (1 cup/250 mL) each
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.
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