Game of Thrones: Oxtail Stew
Game of Thrones: Oxtail Soup
This evening they had supped on oxtail soup, summer greens tossed with pecans, grapes, red fennel, and crumbled cheese, hot crab pie, spiced squash, and quails drowned in butter. Each dish had come with its own wine. Lord Janos allowed that he had never eaten half so well. “No doubt that will change when you take your seat in Harrenhal,” Tyrion said.
CLASH OF KINGS, A SONG OF ICE AND FIRE
First off, sorry about the lack of updates! Life has completely taken a turn for the worse but it has started to settle down a bit so I’m hoping to get back into more of my posts. I’m continuing on with the big Game of Thrones feast and today I have the oxtail soup. I don’t think I’ve ever had oxtail before but I’m glad I got the chance to experiment with this recipe. It was thankfully much easier to handle than expected. Please enjoy!
Game of Thrones: Oxtail Soup
Ingredients
- 2.5 pounds - oxtail pieces
- 1 tbsp - vegetable oil
- 2 - garlic cloves minced
- 1 - leek whites only, cleaned and thinly sliced
- 2 large - carrots peeled, large chop
- 2 ribs - celery large chop
- 1 cup - red wine
- 2 1/2 cup - beef stock
- 2 - bay leaves
- salt and pepper to taste
Instructions
- Heat a large cast iron pot over high heat. Add the oil and add the oxtail once the oil is hot. Sear the meat on all sides until golden brown. Set aside.
- Turn the heat down to medium and add the chopped leeks and garlic. Cook for 5 minutes until the leeks have softened.
- Add the wine and scrape off any bits that formed on the bottom of the pot. Add the oxtail back to the pot. Add the stock and bay leaves. Turn the heat to high and bring to a boil. Turn it back down to medium heat to simmer. Simmer for two hours.
- Add the chopped carrots and celery and simmer for another hour. Season with salt and pepper.
- The oxtail should be fork tender. Remove the bay leaves before serving. You can strip the meat and serve or serve as is with the bone.
