Beef recipies

Albondigas Soup Recipeoxtail bouillon soup (and accompanying
Preparation time: 1 hour.paté). If you've never
This Spanish meatball soup was a family favoritecooked oxtails before, they do indeed come from the
growing up. Not an appetizer, always a main course,tail of a steer, and they make the most divinely
either for lunch or dinner. "Albondigas" meansflavorful stew. Their bones are also filled with marrow,
"meatballs" in Spanish, and the trick to perfectperfect for making bouillon. Some people (I'm talking
albondigas soup is to put chopped mint leaves into theregular meat-eaters here) cringe at the thought of
meatballs. The mint is what gives an albondigas soupeating an oxtail. My recommendation? Get over it. You
meatball its unique flavor.eat chicken drumsticks, don't you?
2 tablespoons olive oilThis recipe comes from an old issue (1993) of
1 large onion, choppedGourmet magazine. It makes a delicious soup on its
1 large garlic clove, mincedown. You can also use it as a base for French onion
1/2 cup of tomato saucesoup or other beef-based soups.
3 quarts of chicken stock or beef stock OR water3-4 lbs oxtails, patted dry
OR a mixture of both (we usually use half stock halfSalt and pepper
water as the meatballs will create their own stock)2 onions, peeled and quartered
2 large carrots, sliced2 carrots, cut into 1-inch sections
1/2 lb of string beans, cut into 1 inch piecesthe zest of one orange, removed in strips with a
1 pound ground beefvegetable peeler
1/3 cup of raw white rice1 cup dry white wine
1 raw egg4 quarts water
1/2 cup of chopped fresh mint leaves and/or parsley1/3 cup fresh cranberries
1 1/2 teaspoon salt10 oz mushrooms, chopped coarse
1/4 teaspoon black pepper3 ribs celery, cut into 1-inch sections
1/1/2 cup of frozen or fresh peas4 sprigs of thyme or 1/2 teaspoon dried thyme
Dried oregano, crumbled1 bay leaf
Salt and pepper4 cloves
1/2 cup chopped fresh cilantro1 teaspoon peppercorns1 Preheat the oven to
Heat oil in heavy medium saucepan over medium heat.450°F. In a large roasting
Add onion and minced garlic andpan combine the oxtails, patted dry and seasoned with
sauté until tender, about 5salt and pepper, the onions, the carrots, and the zest.
minutes. Add tomato sauce and broth mixture. Bring toRoast mixture in the middle of the oven, turning the
boil and simmer. Add carrots and string beans.oxtails are browned, and transfer it to a large stockpot.
Prepare meatballs. Mix rice into meat, adding mint land
parsley leaves, salt and pepper. Add raw egg. Form2 Deglaze the roasting pan with the wine over high
beef into 1-inch meatballs. Return soup to gentleheat, scraping up the brown bits, and add the deglazing
simmer. Add meatballs to soup. Cover and let simmerliquid to the stockpot with the water, cranberries,
for 1/2 hour. Add peas towards the end of the 1/2mushrooms, celery, thyme, bay leaf, cloves, and
hour. Add a few pinches of oregano and sprinkle withpeppercorns. Bring the liquid to a boil, skimming the
salt and pepper to taste. Garnish soup with choppedfroth, and simmer gently, uncovered, for 3 hours.
fresh cilantro.3 Ladle the mixture through a sieve lined with a rinsed
Serves 6-8.and squeezed kitchen towel into a large bowl.
Beef Bouillon Soup from Oxtails RecipeReserve the oxtails for another use, such as oxtail
Many recipes call for beef stock (e.g. French onionpate. Discard the remaining solids. The bouillon can be
soup), but good beef stock is hard to come by, withmade 3 days in advance and kept chilled. Discard
beef prices these days, expensive to make. Costco toexcess fat (leave enough to cover soup when chilled).
the rescue. I picked up a 3 lb tray of oxtails at CostcoBring the bouillon just to a boil and ladle it into warmed
recently, for only $3.30 a lb, and made this wonderfulbowls. Makes 8 cups. Serves 6 to 8.