Oxtail soup
Cheap to make, but hearty, flavoursome and really rather impressive
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 3 hours 45 mins
- Trim excess fat from the oxtail pieces. In a shallow bowl, mix 2 tbsp of the flour with salt and pepper. Heat half the oil in a large, heavy-based pan until hot. Coat the oxtail pieces with the seasoned flour, shaking off any excess, and fry for 2-21/2 minutes on each side until evenly browned, then remove from the pan.
- Add the remaining oil to the pan along with the chopped vegetables, herbs and peppercorns. Cook for 4-5 minutes until the vegetables begin to soften. Stir in the tomato purée and remaining seasoned flour, adding a little more oil if necessary. Stir frequently for another minute or two.
- Pour in the red wine and scrape the base of the pan with a wooden spoon. Boil for a few minutes. Return the oxtail to the pan and pour in the stock to cover. Bring to a simmer and skim off any scum that rises to the surface. Partially cover the pan and cook gently for 3 hours until the oxtail is very tender and comes off the bone easily. With a pair of kitchen tongs, carefully move the oxtail pieces to a large bowl and leave to cool slightly.
- Strain the cooking stock through a fine sieve into a clean pan, pushing down on the vegetables with the back of a ladle to extract as much liquid as possible. Pull the meat from the oxtail and shred into small pieces. To thicken the stock, mix the remaining 2 tbsp of flour with the butter, then whisk into the simmering stock, a little at a time. Simmer for 5 minutes. Taste and adjust the seasoning of the soup, then add the shredded meat to the pan to warm through. Sprinkle with lots of chopped parsley before serving.
461 kcalories, protein 27.7g, carbohydrate 25.5g, fat 25.7 g, saturated fat 10g, fibre 3.2g, sugar 3.58g, salt 0 g
Recipe from olive magazine, May 2009.
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http://www.bbcgoodfood.com/recipes/12434/
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Ingredients
- 1¼ kg 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
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 3 hours 45 mins
Ingredients
- 1¼ kg 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
461 kcalories, protein 27.7g, carbohydrate 25.5g, fat 25.7 g, saturated fat 10g, fibre 3.2g, sugar 3.58g, salt 0 g
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17 November 2009
Stuart rated and commented on this recipe
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20 December 2009
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13 January 2010
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19 May 2010
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19 May 2010
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