Oxtail Soup
This hearty oxtail soup is a comforting and flavorsome dish that is perfect for cooler weather. Slow-cooked to perfection, the tender oxtail pairs beautifully with a rich, silky broth infused with aromatic herbs and red wine. With each spoonful, you'll savor the robust flavors and tender meat, making this soup a delicious and satisfying meal for any occasion.
— Constant Cookbook
Ingredients
- 1¼kg oxtail , jointed
- 4 tbsp plain flour
- 2-3 tbsp olive oil
- 1 large carrot , roughly chopped
- 1 turnip , roughly chopped
- 1 celery stalk, roughly chopped
- 1 large onion , roughly chopped
- 1 bay leaf
- a few sprigs thyme
- 1 tsp black peppercorns
- 2 tsp tomato purée
- 300ml red wine
- 1.2l beef stock
- 2 tbsp butter , softened
- a handful flat-leaf parsley , leaves chopped
Instructions
- Up to two days ahead, tip the oxtail into a bowl and season with a little salt. Tie the thyme sprigs, bay leaves and parsley stalks together and put in the bowl with the peppercorns and star anise. Pour over the wine, then cover and chill for up to 48 hrs.
- Heat oven to 160C/140C fan/gas 4. Lift the oxtail out of the marinade, reserving the mixture. Heat a drizzle of the oil in a large casserole pan and, in batches if needed, brown the oxtail. Transfer to a plate and set aside. Add another drizzle of oil and cook the carrots, onion, celery and garlic until just starting to brown. Stir in the flour and ketchup and cook until you have a thick paste. Pour over the reserved marinade and simmer for 1 min. Nestle the oxtail back in the pan and pour over as much stock as you can, chilling any extra to use later. Bring everything to a gentle boil, scoop off any froth then cover and place in the oven for 3 hrs 30 mins, stirring once or twice until the meat is very tender.
- Remove the soup from the oven and leave to cool slightly, then lift the oxtail from the broth and shred the meat using two forks. Discard the bones and transfer the meat to a bowl. Sieve the liquid into another bowl, then cover and chill overnight.
- Remove and discard any fat that has solidified on top of the soup. Tip the broth into a saucepan and simmer until silky, adding more stock if the broth is too thick. Stir through the shredded meat until warmed through. Season to taste, then ladle into bowls and scatter over some parsley leaves, if you like.
Yield
Serves 4
Nutrition
- Calories: 302 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 2.1 milligram of sodium
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