Kangaroo Tail Soup Recipes
KANGAROO TAIL SOUP
soupsong.com/Serve hot as a meal , with crusty bread, salad, and red wine, while the cold wind beats against the door. See how to make potato dumplings at the bottom of the instructions. If kangaroo tail not available, and as in my case, probably not, replace with oxtail. If you want to get rid of the fat refrigerate until you can scoop all the fat off the top easily and discard or place a slice of bread on the top of the soup to soak off the fat.
Provided by littlemafia
Categories Australian
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Brown the meat in a 450-degree oven, turning over once.
- Saute the onion, carrrot, celery, and garlic in the oil.
- Deglaze the pot with the port, add red wine and bring to a boil.
- Add the tomato paste and the parsley roots (or parsnip) tied together with the thyme. Reduce to a simmer and cook down to half.
- Add the browned kangaroo tail (or oxtails) and coat thoroughly.
- Add the stock, tomato puree, salt, and pepper--bring to a boil, then reduce heat and simmer for 90 minutes.
- Strain completely,add the meat without the bones. Prepare the dumplings.
- Ladle into bowls and spoon the dumplings into each.
- Potato Dumplings -Rice 3 potatoes, then stir in 1 egg, ¾ teaspoon salt and ¼ 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.
Nutrition Facts : Calories 274.9, Fat 5.5, SaturatedFat 1.3, Sodium 4343.4, Carbohydrate 30.7, Fiber 6, Sugar 15.7, Protein 12.5
OXTAIL SOUP I
A hearty, full-bodied soup - somewhat different than most oxtail soups.
Provided by Milarie Rude
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h30m
Yield 7
Number Of Ingredients 13
Steps:
- Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.
- Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons.
- Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve.
- In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite.
- Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings.
Nutrition Facts : Calories 588.3 calories, Carbohydrate 22 g, Cholesterol 214 mg, Fat 26.8 g, Fiber 5.1 g, Protein 63.3 g, SaturatedFat 11 g, Sodium 1408.9 mg, Sugar 3.4 g
KANGAROO TAIL
A classic Aussie way of polishing off kangaroo tails. Almost as good as the story I heard when I lived in an Outback town of the chap that got beaten up with the frozen kangaroo tails. by the time the Police had made their way to the bush community the evidence of the crime had disappeared and there were some fellows looking mighty well fed...
Provided by Missy Wombat
Categories Weeknight
Time 4h20m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Fire up the BBQ.
- Just cut this through the joints and then marinate this with the chilli sauce for 4 hours Cook till soft and keep turning and basting it with the sauce which will take approx 20 minutes.
Nutrition Facts :
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