One of my most favorite comfort foods in fall was my mom’s oxtail soup. Feeding a family of nine, she did whatever she could to cook on a budget and still feed us well. Back then, oxtails were the poor man’s meat. Today, they are an expensive treat. And well worth the money.
Rich, dark veal stock or beef broth makes this hearty soup simply delicious without any embellishment, but you can also add carrots, celery and onion as a flavorful base. Mushrooms would also be a nice addition. Toss in a small handful of grains, such as farro, or whip up a batch of home-made dumpling dough that will get dolloped on top, steaming until puffed up and ready from the steam of the broth.
I don’t have my mom’s recipe, but I winged it pretty well.
Here’s my version of this fall comfort food feast:
Buon appetito!copyright 2011 Alisa Barry