Classic Oxtail Soup

Classic Oxtail Soup

  • Serves: 6
  • Duration: 20mins

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

Classic Oxtail Soup

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!

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