Oxtail & Rice Soup

After making the oxtail consomme I ended up with about 1kg of oxtail meat. I made a few tortellini with the meat but it's just way too much. I would be making tortellini until the second coming! Well here is a soup I made to use up half of the meat. I also had some great turkey stock made from the second turkey I bought at Christmas. (I took off all the meat and roasted the bones with carrot, celery, onion and garlic)

As well I had some vegetable mix from a lamb stock a made a last year. I reserved the vegetables, ground them up and put in the freezer. They also had a great meaty taste.

1 cup brown rice
2 cups brown chicken stock
1 Leek, cut in half and sliced
2 large carrots, diced
2 celery stalks, diced
1 bulb garlic
2 tbsp oil
500g beef oxtail meat
500g leftover veggies from lamb stock
8 cups brown chicken stock
4 dried Arbol chile peppers
50g fresh parsley
Salt & pepper

Cook the rice with the 2 cups stock

Feed the meat and veggie stuff through a food grinder
Heat the oil in the soup pot and add the garlic. When the garlic is fragrant add the leeks, carrot and celery. Season with salt and pepper.  Cook the veggies until they start to stick to the bottom of the pot. Add the meat and ground vegetable matter. and 8 cups stock and cooked rice and arbol chiles. Bring to a boil and simmer for about half an hour.

Remove the chiles and finely chop the chiles and add back to the pot. Add the parsley and serve.

As I said above. A great beefy taste to the soup with a little heat from the chile.