- Toss oxtail in flour and heat a large saucepan on the hob over a medium heat.
- Brown the oxtail in batches in 1 tbsp oil, on all sides. Remove the meat and set aside.
- Add the vegetables along with the remaining tbsp of oil, and sauté for 5 minutes
- Add everything apart from the stock and simmer for 2 minutes to cook off the alcohol
- Pour in stock, turn down the heat as low as possible and pop the lid on
- Allow to simmer very gently for 3 hours, stirring often to ensure it doesn’t stick to the pan
- Once the meat easily falls off the bone, fish out both bones and large chunks of meat using a slotted spoon and set aside
- Whizz up the soup with a stick blender till smooth, then shred the meat back into it
- Stir and serve hot with crusty bread and butter. Steamed-up glasses optional!
There’s nothing like a good homemade meat stock to boost your soups. Make your own by boiling bones for 2 hours minimum, longer if possible, letting it reduce to concentrate the stock. Ask us for some FREE Stock Bones next time you order…
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Firm and meaty, this monkfish keeps its shape and has great flavour1 SERVINGSfrom £12.00
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