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
- 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
- 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 until smooth, then shred the meat back into it.
- Stir, season to taste and serve hot with crusty bread and butter. Steamed-up glasses optional!
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