• Recipe

    Classic Oxtail Soup

     

    Oxtail soup is a great soup to warm your cockles - it's like a hug in a bowl!

    • Serves 6
    • Preparation time 20mins
    • Cooking time 3 hours
  • Ingredients
     
    • 600g Oxtail pieces
    • 1 tbsp plain flour seasoned with
    • a little salt and pepper
    • 2 tbsp rapeseed or olive oil
    • 1 onion, 2 carrots, 2 celery sticks
    • and 2 garlic cloves, all finely chopped
    • 1 tbsp tomato purée
    • 200ml red wine
    • 1 tsp Marmite
    • 1 tsp fresh thyme leaves
    • 2 bay leaves
    • 1tsp coarsely ground black pepper
    • 1 heated tsp Dijon mustard
    • 1.5l hot good quality beef stock
  • Method
     
    1. Toss oxtail in flour and heat a large saucepan on the hob over a medium heat.
    2. Brown the oxtail in batches in 1 tbsp oil, on all sides. Remove the meat and set aside.
    3. Add the vegetables along with the remaining tbsp of oil, and sauté for 5 minutes.
    4. Add everything apart from the stock and simmer for 2 minutes to cook off the alcohol.
    5. 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.
    6. Once the meat easily falls off the bone, fish out both bones and large chunks of meat using a slotted spoon and set aside.
    7. Whizz up the soup with a stick blender until smooth, then shred the meat back into it.
    8. Stir, season to taste and serve hot with crusty bread and butter. Steamed-up glasses optional!

    Chef's tip
     

    Eddie MacDonald Signature

    There's nothing like a good homemade meat stock to boost your soups. Make your own by roasting bones then simmering gently in water, reducint to concentrate the flavour. Add some FREE Stock Bones to your order.

    Steaks defrosting
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