Recipe

Oxtail Soup Recipe

	Sitbynellie / All my dishes 6 months ago A beautiful rich hearty soup - nothing beats the flavour of ox tail. This also takes quite a while to cook but it's superb. I use beef dripping for flavour, and ox tail is quite fatty itself. However, when the soup is done I let it go cold, and remov... More Prep:15m Cook:195m Servings:8	Sitbynellie
	filling rich soup meaty

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Ingredients

2 lbs. oxtail - the good sized rings; avoid if you can the little bits from the end of the tail.

Some plain flour (about half a cup would do).

2 oz. beef dripping (beef fat) or oil

2 medium onions, chopped finely

2 tablespoons more plain flour

4 pints hot beef stock

2 tablespoons tomato puree

Half a teaspoon dried thyme

Salt and pepper

A bay leaf

3 cloves

A small bunch of curly parsley

2 medium sized carrots, diced small

1 stalk celery, chopped up small

Directions

Trim the meat of excess fat and cut it up into chunks.

Coat the meat in the flour.

In a frying pan, heat up the beef dripping (or oil).

Brown the meat very quickly in batches over a high heat.

Remove from the fat and drain on kitchen paper.

Turn the heat down to low/moderate.

Add the onions and fry gently until golden (about 8-10 minutes).

Sprinkle in the 2 tbsp. flour. Mix well and brown lightly.

Slowly add the beef stock and mix in thoroughly. The soup should start to thicken.

Stir in the tomato puree.

Add the thyme, and salt and pepper to taste.

Add the bay leaf, cloves and parsley (it's best to tie them up in a piece of muslin cloth so it's easier to remove them later).

Return the meat to the pot, cover and simmer for 3 hours until the meat is really tender and falling off the bone.

Let it cool a bit and remove the bay leaf, cloves and parsley.

Separate the meat from the bones, cut in bite-size pieces and return to the pot.

Add the carrots and celery.

Cover and simmer for another 20 minutes.

It's ready to serve now but I prefer to let the soup go cold, refrigerate overnight and remove the solid fat from the top, and serve next day.

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Comments

goblue434 6 months ago said:
Oxtail Soup Is My Favorite. The Only Thing Different Is For The Next Day Leftovers, I Add Barley, mmmmm!
Steff

sitbynellie 6 months ago said:
Hi Steff,
Oxtail is so tasty. I will definitely try adding the barley next time, it really makes sense - it's such a great complement to the flavour of beef. Thanks for the idea!!
Love Susan

jett2whit 6 months ago said:
Oxtails used to be the cheapest thing at the meat counter. Now that everyone caught on to how good they are they are priced super high. Thanks for posting!

debbie919 6 months ago said:
This is one of my very favorite soups- and have to agree with Jett, now the oxtails are outrageous!...a very high five, and thanks Susan!
Deb

momo_55grandma 6 months ago said:
Great post high5 recipe thanks bunchhes

thegoldminer 5 months, 4 weeks ago said:
Nice, my only problem is I love the oxtails so much I just put them on a plate, season with salt and eat them right off the bone, of course after 6 hours of cooking they are falling off the bone. I find the best price at the Mexican markets, on sale for 1.99 a pound and pick only the huge parts. Best. JJ

mjcmcook 5 months, 3 weeks ago said:
~HELLO~
'Oxtails' are still quite reasonable where
I live~~~I will be giving this "5"FORK!!!!! Recipe
a "go" this coming week in a 'small crock-pot'~ made for "one"~That's Me !
Thank-you for sharing~
~*~mj~*~

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