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Ox Tail Soup

Oxtail Soup is the perfect winter warmer. Cheap, nutritious & tasty, it's well worth taking the time over!

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Ingredients

  • 1.25kg oxtail, trimmed of fat and cut into pieces
  • 3 tbsp vegetable oil
  • 1 onion, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 large carrot, roughly chopped
  • 2 bay leaves
  • 3 thyme sprigs
  • 10 black peppercorns
  • 2 tsp tomato purée
  • 300ml red wine
  • 1.5 litres beef stock
  • 1 tbsp plain flour

Products used in this recipe

Method

  • Prep: 30 mins + Overnight Resting
  • Cook: 3 hours
  • Serves 4

Step 1

Heat the oil in a large casserole dish or stewing pot. Fry the oxtail over a high heat until browned all over – you may have to do this in batches. Once browned, transfer to a plate.

Add all the vegetables to the casserole and turn down to a medium heat. Cook vegetables for 4-5 minutes, stirring occasionally, until the edges start to caramelise. Add the herbs, peppercorns and tomato purée and cook for another minute. Pour in the wine and allow to bubble for a few minutes, scraping the pan to pick up any flavour.

Step 2

Return the oxtail to the pan and add the stock. Bring to the boil, then turn down the heat to a gentle simmer. Cover and cook for 3 hours, until the oxtail is really tender and falling off the bone. Using tongs or a slotted spoon, transfer the oxtail pieces to a plate and leave to cool.

Strain the cooking liquid through a sieve into a large bowl and leave to cool.
One cool enough to handle, shred the oxtail meat and discard the bones. Place in the bowl with the cooking liquid and cover. Place in the fridge and leave overnight.

Step 3

The next day, scrape away and discard the layer of fat on top. Spoon the jellified soup into a pan, leaving the bigger chunks of meat behind, and heat through until simmering.
In a small bowl, blend the flour and three tablespoons of the hot soup with a small whisk until smooth. Whisk into the soup and simmer for 5-10 minutes, until thickened. Add the oxtail meat and any remaining bits of jelly to the pan and heat through for a few minutes before serving in large soup bowls.

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