recipe for oxtail says 'add vinegar' but not how much. How much ?

Answer 1

4 pounds oxtail, cut into sections at each vertebra (most
oxtail is already sold this way, or you can have the butcher do
it)

1/2 cup vegetable oil
2 medium-size onions, sliced
2 medium-size carrots, sliced
1 bouquet garni
3 quarts brown beef broth
1/2 cup port wine or medium-dry sherry, such as amontillado
Salt

For Decorating The Soup:

2 leeks, including 1 inch of green, cut into fine julienne
2 carrots, cut into fine julienne
2 medium-size turnips, peeled and cut into fine julienne
1/4 cup tightly packed Italian parsley leaves

Cooking the Oxtail: Trim any large clumps of fat off the
outside of the oxtail sections. In a saute pan over high heat,
brown the oxtail sections on both sides in half the oil. Take
out the oxtail and throw out the oil left in the bottom of the
pan.

Add the remaining oil to the saute pan and saute the onion and
carrot slices over medium heat for about 10 minutes, until the
onions turn limp.

Put the cooked onions and carrots and the bouquet garni in a
6-quart pot. Arrange the oxtail on top. Rinse any caramelized
juices out of the saute pan with a cup of the broth and pour it
over the oxtails with the remaining broth.

Bring the oxtails to a simmer over medium heat. Turn down the
heat to keep the broth at a slow simmer and cover the pot.
Simmer .... either on the stove or in a 300 degree oven for 3
to 4 hours, skimming off froth and fat every 30 minutes, until
the meat pulls easily off the bone. You may need to add water
or additional broth to the pot from time to time to make up for
evaporation.

Finishing and Serving: Pour the oxtails with their broth
through a colander set over another 6-quart pot or bowl.
Spread the oxtails over a sheet pan and let them cool. Discard
the vegetables and bouquet garni.

Strain the broth a second time through a triple layer of
cheesecloth or a clean cloth napkin or towel that has been well
rinsed to eliminate traces of soap. Bring the broth to a slow
simmer in a clean 6-quart pot and skim off any remaining fat or
froth that floats to its surface. Add the port and salt to
taste.

Pull the meat away from the oxtails. Discard the bones and any
remaining pieces of fat or gristle. With your fingers, break
the meat into shreds about 1 inch long and 1/4 inch thick.

Simmer the vegetable julienne in the broth for about 15
minutes, until they have almost completely softened; they
should have just a slight crunch. Put the meat back in the
simmering broth with the vegetables and the parsley leaves.
Ladle into hot bowls and serve.

********** ********** **********


Oxtail and Vegetable Soup (United States)
Yield: About 12 cups
Prep: About 4 hours

4 tablespoons bacon fat or vegetable oil
3 pounds oxtail, disjointed
Flour seasoned with salt and pepper

4 cups tomato juice
2 cups water
Strained juice of 1 medium-size lemon
2 bay leaves
2 teaspoons chili powder
1 teaspoon oregano
1/2 teaspoon rosemary
2 teaspoons sugar
1 tablespoon salt
1/2 teaspoon pepper
Reserved ox tail

3 large carrots, scraped and sliced thin
2 medium-size onions, peeled and chopped
3 medium-size potatoes, peeled and diced
Worcestershire sauce
Salt
Pepper

In a heavy flame-proof casserole, heat the bacon fat. Dredge
the oxtail in the seasoned flour and brown it in the hot fat or
oil. Remove it to absorbent paper and reserve it.

To the fat or oil remaining in the casserole, add the tomato juice and
water. Over high heat, deglaze the casserole. Stir in the
seasonings. Add the oxtail. Bring the liquid to the boil,
reduce the heat, and simmer the oxtail, covered, for 2-1/2 hours, or
until the meat is very tender.

Allow the mixture to cool, refrigerate it overnight, and the
following day remove any solidified fat.

Return the soup to the boil, add the carrot, onion, and potato
and simmer them, covered, for 20 minutes, or until they are
tender. Season the soup to taste with Worcestershire sauce,
salt, and pepper.

Answer 2

Rogan Josh, Lamb Shanks factors 2/3 cup bitter cream a million tablespoon all-objective flour a million/2 teaspoon chili powder a million teaspoon floor coriander a million/2 teaspoon floor ginger 2 cubes rooster bouillon 4 entire cardamom pods, broken a million (14.5 ounce) can diced tomatoes a million cup water floor nutmeg to style salt and floor black pepper to style 2 tablespoons cornstarch a million/4 cup water a million super onion, decrease into wedges 3 lamb shanks a million (15 ounce) can carrots, drained a million (15 ounce) can entire new potatoes, drained a million/2 pound button mushrooms, quartered (non-compulsory) instructions Stir the bitter cream and all-objective flour jointly in a small bowl until gentle and set aside. In a separate small bowl, mixture jointly the cornstarch and water to make a paste. combine the chili powder, coriander, ginger, bouillon cubes, cardamom, tomatoes, water, nutmeg, salt and pepper in a medium saucepan; deliver to a boil over severe warmth. Slowly upload the cornstarch paste to the tomato mixture, stirring consistently; simmer for 2 minutes. eliminate the saucepan from the warmth and slowly stir in the bitter cream and flour mixture. set up the onions around the lowest of a sluggish cooker, lay the shanks on desirable suited of the onions and pour the arranged tomato mixture over the beef. place the carrots, potatoes and mushrooms on desirable suited of the sauce. conceal and prepare dinner in the sluggish cooker on severe for 8 hours. If cooking in the oven, bake at 350 levels F (a hundred seventy five levels C) in a lined dish for 2 a million/2 hours

Answer 3

If the recipe is going to make a typical pot of soup, I would add a tablespoon.

Answer 4

A tablespoon would be safe.