• 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!