Oxtail Soup
Parsnips, turnips, dried black mushrooms, and brandy give this oxtail soup a unique flavor. Oxtails must be roasted in a shallow pan for 45 minutes before you prepare the soup.
Preheat the oven to 450 degrees F (230 degrees C).
Trim off fat from oxtails.
Spread on a shallow roasting pan.
Roast oxtails in the preheated oven for 45 minutes.
While oxtails are roasting rehydrate dried mushrooms in hot water in a small bowl for 30 to 45 minutes.
Drain slice and set aside.
Transfer roasted oxtails to a plate and set aside.
Drain fat from the roasting pan reserving about 2 tablespoons.
Add 1 cup water to the roasting pan.
Warm over medium heat stirring constantly to dissolve browned bits.
Set aside.
Add reserved fat to a large stockpot over medium-high heat.
Saut onion carrots parsnip turnip and mushrooms in fat until soft about 10 minutes.
Add browned oxtails.
Drizzle brandy on top.
Ignite.