Warm up this winter with the most delicious free Rich Oxtail Soup… So full of meaty and vegetable flavours… Feel free to add any vegetable you desire!
Ingredients
60ml oil
1kg oxtails
2 onions, chopped
45ml cake flour
2 litres beef stock
6 bay leaves
10ml dried thyme
3 cloves garlic, crushed
10ml sugar
500ml red wine
50ml tomato paste
4 large carrots, peeled & roughly chopped
6 celery sticks, chopped
16 baby potatoes, peeled & halved
80ml freshly chopped parsley (keep a little to garnish)
5ml grated lemon zest
Method
- Heat some of the oil in a large saucepan and brown the oxtail over a high heat in batches.
- Reduce the heat and heat some more oil and sauté the onions until golden.
- Add the flour and stir until the mixture starts to brown.
- Stir in the beef stock and return the oxtail to the pan, add the garlic, bay leaves, thyme, sugar, red wine, tomato paste and half the carrots and celery.
- Bring to the boil, reduce heat, cover and simmer for about hours.
- Remove from the heat and set aside to cool, then refrigerate overnight
- The next day, scrape off the fat that has settled on the surface of the soup and discard.
- Heat the soup and add the remaining carrots and celery and the potatoes.
- Bring to the boil, reduce heat and cook for another hour until the meat is “fall off the bone” tender.
- Add the parsley and lemon zest and season to taste.
- Remove the oxtail pieces from the soup with a slotted spoon.
- Pull the meat off the bones and return the meat to the soup and discard the bones.
- Serve garnished with some fresh parsley.
Serves 4 - 6
