Recipe - Beetroot Bonanza

1 kg Oxtail; cut into pieces, (
I plan to use some beef
marrow bones and beef soup
meat)
1 kg Beetroot; washed and cut
into small pieces
2 md Onions; chopped
2 md Carrots; chopped
2 md Parsnips; chopped
1 teaspoon Wine vinegar; ( with
appropriate Rabbinical
approval), up to 2
1 teaspoon Sugar
2 Bay leaves
One half md Cabbage; outer leaves
removed
100 ml Sour cream; (I ignore this
not Kosher, or use a
vegetable stock cube & no
meat )
1 small Bunch fresh dill
1 small Bunch fresh parsley
1 tablespoon Butter or oil; ( I plan to
use oil)

I saw this being made on Australian Local TV the other night and thought
that perhaps you all might all like this recipe and the related web page
address.

Here is the web site for other interesting recipes
http://www.abc.com.au/passions/current/

A version of the Northern European Borscht.

Make stock by placing the oxtail pieces( I will use beef) in a large pot,
cover with water and bring to the boil. Skim off any scum that comes to the
surface and let the oxtail simmer for at least an hour and a half. Use a
paper towel to remove any more fat from the surface. Strain liquid,
reserving meat and bones as well as the stock.

In a large pan add butter or oil, and sauté chopped onion, carrots and
parsnips for 4 to 5 minutes. Add chopped beetroot to the vegetables, cook
for a further 2 minutes.

Finally, add the oxtail stock, vinegar, sugar and the bay leaves, dill and
parsley tied together with butcher's string (cotton string that wont
disintegrate in the heat) and shredded cabbage to the other ingredients,
simmer for 4045 minutes.

Remove the meat from the oxtail bones and add to the mixture just before
serving.

Remove the bay leaves, parsley and dill.

Top with a dollop of sour cream (this I would ignore) and chopped dill.

Note: The mixture may be pureed before adding the meat if a smoother
texture is required.

Wine: Shiraz Cabernet Blend.

© 1997 Australian Broadcasting Corporation
Posted to JEWISHFOOD digest by Gold gold@netspace.net.au on Apr 20, 1998