Recipes

Oxtail soup

Oxtail soup is one of the most comforting soups you can make; not only delicious, but also rich in protein and iron, making it a great for those moments when you need a boost.

  • Prep time:
    20 minutes
  • Cooking time:
    3 hours 10 minutes
  • Serves:
    4-6

Method

  1. In a shallow bowl, mix 2 tablespoons of the flour with salt and pepper.
  2. Heat half the oil in a large, heavy-based saucepan until hot. Coat the oxtail pieces with the seasoned flour, shaking off any excess, and fry for 2 minutes on each side or until evenly browned, then remove from the pan.
  3. Add the remaining oil to the pan with the vegetables, herbs and peppercorns. Cook for 4-5 minutes until the vegetables begin to soften. Stir in the tomato purée and the remaining seasoned flour, adding a little more oil if necessary. Stir frequently for another 1-2 minutes.
  4. Pour in the red wine and scrape the base of the saucepan with a wooden spoon. Boil for a few minutes. Return the oxtail to the saucepan and pour in the stock to cover. Bring to a simmer and skim off any scum that rises to the surface.
  5. Partially cover the pan and cook gently for 3 hours or until the oxtail is very tender and comes off the bone easily.
  6. With a pair of kitchen tongs, carefully move the oxtail pieces to a large bowl and leave to cool slightly.
  7. Strain the cooking stock through a fine sieve into a clean saucepan, pushing down on the vegetables with the back of a ladle to extract as much liquid as possible.
  8. Pull the meat from the oxtail and shred into small pieces.
  9. To thicken the stock, mix the remaining 2 tablespoons of flour with the butter, then whisk into the simmering stock, a little at a time.
  10. Simmer for 5 minutes. Taste and adjust the seasoning, then add the shredded meat to the saucepan to warm through.
  11. Sprinkle with parsley or stir through the tomatoes and cavolo nero before serving.

Ingredients

  • 4 tablespoons plain floor
  • salt and ground black pepper
  • 2 tablespoons olive oil
  • 1.25kg oxtail, jointed and excess fat removed
  • 1 large carrot, roughly chopped
  • 1 turnip, roughly chopped
  • 1 celery stick, roughly chopped
  • 1 large onion, roughly chopped
  • 1 bay leaf
  • a few thyme sprigs
  • 1 teaspoon black peppercorns
  • 2 teaspoons tomato purée
  • 300ml red wine or stock
  • 1.1 litres beef stock
  • 2 tablespoons butter, softened
  • handful of flat-leafed parsley, chopped
  • roasted cherry tomatoes and blanched cavolo nero, to serve (optional)

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