Imitation Ox-tail Soup

Name: Imitation Ox-tail Soup
Ingredients: 1.5 kg Beef shin, bone-in, cut into pieces (Approximately 3-4 lbs; provides the gelatinous base similar to oxtail); 3 liters Water; 2 medium Onions, roughly sliced (for stock); 2 tbsp Butter (for frying beef and onions); 1 tbsp Dried sweet herbs (thyme, marjoram, parsley); 3 whole Large carrots (Use only the outer red part); 1 small Young turnip; 1 head Celery head (Use the white, hard part only); 2 tbsp Butter (for frying diced vegetables); 2 tbsp All-purpose flour; 2 tbsp Butter (for roux); 60 ml Sherry or Madeira wine (Original calls for half the quantity of Mock Turtle soup); 1 tbsp Lemon juice; 1 tsp Salt (Adjust to taste); 0.5 tsp Black pepper

A 19th-century Anglo-Indian recipe designed to replicate the rich texture and flavor of traditional Ox-tail soup using beef shin. It features a savory beef broth thickened with a roux and garnished with precisely diced root vegetables, finished with a touch of sherry and lemon.

Ingredients

1.5 kg Beef shin, bone-in, cut into pieces (Approximately 3-4 lbs; provides the gelatinous base similar to oxtail)
3 liters Water
2 medium Onions, roughly sliced (for stock)
2 tbsp Butter (for frying beef and onions)
1 tbsp Dried sweet herbs (thyme, marjoram, parsley)
3 whole Large carrots (Use only the outer red part)
1 small Young turnip
1 head Celery head (Use the white, hard part only)
2 tbsp Butter (for frying diced vegetables)
2 tbsp All-purpose flour
2 tbsp Butter (for roux)
60 ml Sherry or Madeira wine (Original calls for half the quantity of Mock Turtle soup)
1 tbsp Lemon juice
1 tsp Salt (Adjust to taste)
0.5 tsp Black pepper

Instructions

1Following the method for Imitation Mock Turtle: In a large soup pot, melt the first measure of butter. Add the beef shin pieces and sliced onions. Fry over medium heat until the onions are lightly browned.
2Add the water and sweet herbs to the pot. Bring to a boil, then reduce heat to low, cover, and simmer gently for 3 to 4 hours to extract the gelatin and flavor from the beef shin.
3While the stock simmers, prepare the vegetables. Slice off the outer red part of the carrots (discarding the yellow core) and cut into small dice (1/4 inch square). Cut the turnip and the white hard part of the celery into similarly sized dice.
4In a separate pan, melt the butter for vegetables. Add the diced carrots, turnip, and celery. Fry very gently over low heat, stirring frequently. Take care that the vegetables do not turn color; they should sweat and soften slightly but remain pale.
5Strain the beef stock through a fine sieve into a clean bowl; discard the solids (or save meat for another use). In the soup pot, melt the roux butter and whisk in the flour to make a roux. Cook for 1-2 minutes until blonde. Gradually whisk in the strained stock until smooth.
6Add the fried diced vegetables to the thickened soup. Let the soup simmer gently by the side of the fire (or on low heat) for about 20-30 minutes. This allows the vegetables to finish cooking and the soup to 'throw up its butter' (release impurities and fat to the surface). Skim this off carefully.
7Stir in the sherry (or Madeira), lemon juice, salt, and pepper. Serve hot.