Kangaroo Tail Soup
15 ingredients
9 steps
Ingredients
- 6 lbs kangaroo tail, browned (or oxtails)
- 2 tablespoons olive oil
- 2 onions, diced
- 2 carrots, diced
- 2 celery ribs, with leaves diced
- 3 garlic cloves, crushed
- 2 1/2 cups dry red wine
- 1/2 cup port wine
- 1/2 bunch fresh thyme (or 2 Tablespoons dried, wrapped in silver foil and pierced with a fork)
- 2 parsley, storks (roots, or 1 medium parsnip )
- 1 1/2 cups tomato paste
- 5 1/2 quarts beef stock
- 4 cups tomato puree
- 2 tablespoons salt
- 2 tablespoons pepper
Directions
-
1Brown the meat in a 450-degree oven, turning over once.
-
2Saute the onion, carrrot, celery, and garlic in the oil.
-
3Deglaze the pot with the port, add red wine and bring to a boil.
-
4Add the tomato paste and the parsley roots (or parsnip) tied together with the thyme. Reduce to a simmer and cook down to half.
-
5Add the browned kangaroo tail (or oxtails) and coat thoroughly.
-
6Add the stock, tomato puree, salt, and pepper--bring to a boil, then reduce heat and simmer for 90 minutes.
-
7Strain completely,add the meat without the bones. Prepare the dumplings.
-
8Ladle into bowls and spoon the dumplings into each.
-
9Potato Dumplings -Rice 3 potatoes, then stir in 1 egg, 3/4 teaspoon salt and 1/4 cup flour--beat with a fork til fluffly. Roll into 1-inch balls. Drop in gently boiling salted water and cook for about 10 minutes. Drain and hold until ready to serve.
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