A al'ada ya zama aikin farko ga manyan abubuwan da suka faru kamar bukukuwan bikin aure, ranar Kirsimeti, ko Sabuwar Shekara, Jamus Oxtail Soup ne mai kula da musamman. Abincin naman alade da kayan lambu tare da paprika da barkono don ƙara dan ciji da Madeira da cream don yalwata duk abin da ke ciki, wannan miyan yana daukan dan lokaci don yin amma shine hakikanin dandano.
Akwai sifofi biyu na Oxtail Soup, daya ne mai haske broth tare da naman sa rago, amma wannan girke-girke sa a "gebundene" version, thickened tare da kadan gari da kuma cream.
Wannan girke-girke yana sa 6 na farko-course servings tare da kadan hagu a kan rabin rabin scoops na seconds.
Abin da Kayi Bukatar
- 3-4 tablespoons man zaitun ko "Butterschmalz"
- Kashi daga kasusuwan nama guda uku a cikin gurasar
- 1-2 fam soup kasusuwa
- 1-2 leeks (tsabtace da sliced
- 1-2 albasa, yankakken)
- 3-4 karas (sliced)
- 1/2 na a
- tushen seleri ( seleri , ko 3-4 stalks seleri, tsabtace ko peeled da yankakken)
- 1 faski tushe (ko parsnip, peeled da yankakken)
- 2 teaspoons tumatir manna
- 1 tablespoons ƙasa paprika, kamar kaifi ko mai dadi Hungarian paprika
- 1 kofin bushe, jan giya
- Dash gishiri
- Dash barkono
- 2 bay ganye
- 5 dukan cloves
- 5 juniper berries
- 1 stalk sabo
- thyme (ko 1 teaspoon dried thyme ganye)
- Zabin: dash
- Cayenne barkono
- 3/4 kofin cream
- 1 tablespoon duk-manufa gari ko launin ruwan kasa shinkafa gari
- Nada ado: faski, dried ko sabo
Yadda za a yi shi
Akalla sa'o'i 6 kafin yin hidima ko ranar kafin yin aiki:
- Yi wanke kasusuwa da kasusuwa na kasusuwa ba tare da lalata ba. Heat mai a cikin babban koraren Holland ko skillet da launin ruwan kasa da nama a kowane bangare a matsanancin zafi.
- A halin yanzu, tsaftace ku da kayan lambu. Tushen faski , celeriac, da leeks suna da zaɓi, idan ba za ka iya samun su ba, kara da seleri, da albasarta, da karas don yin kofuna 6 na kayan lambu. Wadannan shine su dandana mai karfi, naman gurasa kuma za a jefar da su daga baya.
- Cire naman sa daga kwanon rufi, ƙara man idan ya cancanta kuma yayi launin kayan lambu don minti kadan. Ƙara tumatir manna da ƙasa paprika ga launin ruwan kasa don minti daya. Kada ku bari su ƙone! Ƙara jan giya da kuma rage yawan kwanon rufi, ya kwashe dukkan raunuka.
- Idan kwanon rufi ya isa sosai, ƙara nama a cikin kayan lambu. In ba haka ba, sami kullun jari don riƙe duk kasusuwa da kayan lambu, ko raba cikin tukwane guda biyu don simmer.
- Ƙara dukan kayan yaji da daya teaspoon na gishiri da wasu barkono barkono. Ƙara ruwa don rufe kome da kome kuma bari broth su yi simintin tsawon 2 - 4 hours ko fiye akan wuri mafi ƙasƙanci a kan kuka.
Kwanni biyu kafin yin hidima:
- Lokacin da naman ya zama naman ƙwayoyi, cire kasusuwa zuwa gado don kwantar da hankali.
- Zuba broth ta hanyar mai da hankali kuma ya watsar da kayan lambu. Ya kamata ku sami kofuna 6 - 8 na broth.
- Cool broth kuma cire lakaran mai a saman. Hakanan za'a iya yin haka a cikin dare, yin wannan kyakkyawan miya don ci gaba da gamawa kafin yin hidima.
- Lokacin da ƙasusuwa suke jin dadi don cirewa, cire nama kuma a yanka a cikin gishiri. Kashe sauran kasusuwa da guringuntsi. Yi narkar da nama har ya zuwa mataki na karshe.
Ɗaya daga cikin rabin sa'a kafin yin hidima:
- Yi wanka a hankali a kan kuka. Ƙara 2 tablespoons na Madeira ko bushe sherry. Ƙara wasu barkattun barkono da 1/4 tsp. cayenne barkono. Ƙara gishiri don dandana, 1/2 teaspoon a lokaci guda.
- Mix da tablespoon na gari tare da wasu tablespoons na cream don yin slurry. Zuba cikin miya mai sauƙi mai sauƙi, yana motsawa kullum don kauce wa lumps. Simmer na minti 10.
- Ƙara sauran gurasar da nama. Warar ta, amma kada ku tafasa.
- Ku bauta wa a matsayin farko hanya tare da dumi baguette da faski yafa masa a saman.