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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.

Step 2

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 3

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.

Step 4

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 a bowl and cover. Cover the bowl of cooking liquid and place in the fridge alongside the oxtail meat; leave overnight.

Step 5

The next day, scrape away and discard the layer of fat on top of the cooking liquid. Spoon the remaining jellified soup into a pan and heat through until simmering.
In a small bowl, blend the flour and three tablespoons of the hot soup until smooth. Whisk into the soup and simmer for 5-10 minutes, until thickened. Add the oxtail meat to the pan and heat through for a minute or two before serving in large soup bowls.

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