Home' Aurora : Aurora July 2012 Contents 18
Diocese of Maitland-Newcastle www.mn.catholic.org.au
By CHEF BARTHOLOMEW CONNORS
Hot soup with warm, crusty bread is
definitely the order of the day at this
time of year. My wife Rebecca recently
requested a dish she hasn't had since her
childhood -- oxtail soup -- a dish her mother
used to make for her young family during
winter. Oxtail soup is a very hearty soup and
rich due to its gelatinous nature. The good
news is you use a cheap cut of meat; the bad
news is that this is not a 10-minute meal you
can throw together. I give this soup two days
and a lot of love to really make it properly, but
the time and effort is worth it and your family
will love you for it.
Pre-heat oven to 150°C.
Cut oxtail into individual pieces and remove
excess fat. Sear the oxtail pieces in a
heavy-based cassoulet pot or saucepan
until browned. Remove meat from pan and
set aside. Add red wine and deglaze the pan
while it's hot; reduce heat then reduce wine
by half, 10-15 minutes, then turn off the heat.
Dice the onion, carrot, leek and celery into
1cm cubes. In a heavy based saucepan, heat
the oil and sauté the diced vegetables with
the zest, garlic, thyme and bay leaf for 5
Add the meat, reduced red wine and chicken
stock and season with salt and pepper.
Gently bring to a simmer, remove from stove,
skim fat, cover with foil and place in oven for
Allow to cool to the touch, remove meat
from the bones and return meat to soup.
Refrigerate overnight. Next day the fat will
have formed a layer on top; remove and
To serve, bring the soup gently to a simmer.
Dice the celeriac into 1cm cubes and simmer
in the soup for 10 minutes. Serve hot with
your favourite bread and top with fresh,
Chef Bart's culinary gifts can be enjoyed
at The Cathedral Café, 843 Hunter St
Newcastle West, 8.30am-2pm, Monday-
Friday. P 4961 0546.
1 celery stalk
4 cloves garlic
6 stalks thyme
1 bay leaf
3 litres chicken stock
Zest of an orange
1 celeriac bulb
1/2 bunch parsley
3 oxtails (about 2 kilograms)
2 cups red wine
1 tablespoon olive oil
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