Oxtail soup

Method

1. Brown the oxtail in the butter and oil in a large casserole pan. Add the vegetables and toss in the cooking juices.

2. Add the peppercorns, bouquet garni and water and season with salt. Bring to the boil and cover the pan. Turn the heat right down and simmer until the meat is really tender and falling off the bones. This can take up to 3 hours.

3. Strain into a bowl. Cool the cooking liquor, cover and put in the fridge.

4. Discard the vegetables and bone. Divide the meat into small pieces and discard the fat and skin. Season the meat and store overnight in the fridge.

5. The next day, remove the fat from the top of the jellified cooking liquor. Mix in a pan with meat and bring to just below boiling. If it needs thickening, mix a little flour into paste with a splash of the liquid, pour back in and simmer for 5 minutes. Add the sherry and serve.

Comments                        add a comment

Maybe it just neded a little salt, or you used too much water? I made this in a slow cooker and cooked overnight slowly. Itr was really rich, however, it needed salt.

For someone is renowed in the family for my soups, thought i'd try this one. after browning the oxtails leaving a nice residue for when i deglaze the pan and using fresh herbs in my bouquet garni and following the recipe to the letter. Absolutley tasteless.

I followed the recipe except I had no sherry and committed cookery sin and used a beef stock cube to add a bit of flavour to the water instead and it is really tasty. You really have to cook it for hours though.

Ingredients

1 large Oxtail, fat trimmed, cut into pieces
60g Butter
1 tbsp oil
3 stalks Celery, chopped
1 onion, stuck with 3 cloves
1 carrot, sliced
8 peppercorns
1 bouquet garni
2.5 litres water
4 tbsp Sherry

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Real Italian food for real food lovers
Competitions: great prizes up for grabs