Ox-tail soup

This recipe requires preparation in advance!

A traditional British winter soup, sadly more commonly seen in tins nowadays than made in the home.

Ox-tail soup

Servings:	Serves 4-8
Calories per serving:	1325
Ready in:	2 hours
Prep. time:	15 minutes
Cook time:	1 hour 45 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	17th January 2013

Best recipe review The classic soup 4.8/5 The smell of this reminds me of winter afternoons for some reason. Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 600 g ox-tail, cut into 8 pieces (your butcher should do this for you)
• 2 red onions, finely diced
• 3 carrots, scraped and finely diced
• 1 leek, finely diced
• 3 celery stick, finely diced
• 1 medium, or 2 small turnips, finely diced
• Garlic, to taste, fined diced (I used 3 bulbs)
• 4 tomatoes
• 1 teaspoon dried thyme
• 2 large bay leaves
• 275ml Guinness
• 1.75 litres beef stock
• Seasoning
• Parsley, chopped (to garnish)

Method

1. In a deep stock pot, fry the oxtail pieces on all sides until browned and a lot of the fat has melted - do not add additional fat if possible. You may need to do this in 2 batches.
2. Remove from the pan and reserve, leaving 1 tablespoon fat in the pan.
3. Add the onions, carrots, leek, celery, turnips and garlic and fry until the onion is soft.
4. Add the tomatoes and herbs cook for a further 5 minutes.
5. Return the ox-tail to the pan with the Guinness and stock.
6. Bring to the boil, reduce the heat and simmer (covered) for about 1½ hours, stirring occasionally, until the meat is cooked.
7. Remove the ox-tail from the pan and reserve.
8. Remove the bay leaves and purée the soup or rub through a sieve.
9. Pick what meat there is from the ox-tail and add it to the pan.
10. Reheat and adjust seasoning.
11. Serve, sprinkled with the chopped parsley.

Serving suggestions

Serve with croutons or country bread.

Variations

If good, ripe, fresh tomatoes are availables, these can replace the tinned tomatoes, but peel them first.

Chef's notes

You will need a large stock pot for this - about 6 or 7 litre capacity. Ox-tail is quire fatty, so if you can, leave the soup overnight in the fridge and skim the fat off the next day.

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