Kangaroo Tail Soup

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 6 lbs kangaroo tail, browned (or oxtails)
• 2 tablespoons olive oil
• 2 onions, diced
• 2 carrots, diced
• 2 celery ribs, with leaves diced
• 3 garlic cloves, crushed
• 2 1/2 cups dry red wine
• 1/2 cup port wine
• 1/2 bunch fresh thyme (or 2 tablespoons dried, wrapped in silver foil and pierced with a fork)
• 2 parsley, storks (roots, or 1 medium parsnip )
• 1 1/2 cups tomato paste
• 5 1/2 quarts beef stock
• 4 cups tomato puree
• 2 tablespoons salt
• 2 tablespoons pepper

Recipe

• 1 brown the meat in a 450-degree oven, turning over once.
• 2 saute the onion, carrrot, celery, and garlic in the oil.
• 3 deglaze the pot with the port, add red wine and bring to a boil.
• 4 add the tomato paste and the parsley roots (or parsnip) tied together with the thyme. reduce to a simmer and cook down to half.
• 5 add the browned kangaroo tail (or oxtails) and coat thoroughly.
• 6 add the stock, tomato puree, salt, and pepper--bring to a boil, then reduce heat and simmer for 90 minutes.
• 7 strain completely,add the meat without the bones. prepare the dumplings.
• 8 ladle into bowls and spoon the dumplings into each.
• 9 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.