Oxtail soup

Oxtail soup

Cheap to make, but hearty, flavoursome and really rather impressive

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 3 hours 45 mins

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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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Latest comments and suggestions

Results 1-20

  • Binder photo Stuart

    17 November 2009

    Stuart rated and commented on this recipe

    3 stars

    Lots of effort for avaerage reward. Followed the instructions to the letter and got a small amount of tasty, but very rich soup. Won't be spending three hours over this again.

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  • Binder photo steve alwyn

    20 December 2009

    steve alwyn rated and commented on this recipe

    4 stars

    What does Gordon mean by beef stock? I tried making beef stock according to the recipe in most recipe books. I spent hours at it and the final result was uneatable. For example , they often say your local friendly buther will supply beef bones free of charge. Not round here they won't. Pehaps Gordon means sprinkle a couple of Oxo cubes. If so, why not say? If I ever try this recipe I shall simplify it.

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  • Binder photo oxtailstew

    19 May 2010

    oxtailstew commented on this recipe

    Perhaps adding some kidney beans as well as a few cloves of garlic will enhance the flavour. Ps. Do not remove the meat from the bones.....One of the greatest pleasures foodwise is eating the Oxtail meat straight from the bone and then gnawing on it afterwards.....Heaven!!!

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  • Binder photo oxtailstew

    19 May 2010

    oxtailstew commented on this recipe

    OOOPs. Forgot to mention to add some good quality bacon to the Oxtail as well. gives it a fantastic kick

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  • Binder photo vallaw

    08 August 2010

    vallaw rated and commented on this recipe

    3 stars

    I can't understand the lukewarm comments. This soup is delicious and filling - a meal in a bowl with some crusty bread. For the final touch, add a drop of fino sherry when serving. Yum!

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  • Binder photo Sandra Davies

    29 October 2010

    Sandra Davies rated and commented on this recipe

    5 stars

    Wow great soup. A meal in itself. I disagree with comments of tasteless and it requiring a lot of effort. Preparation is easy and the three hours it takes to cook, it is doing just that, simply simmering on the hob. What effort is that! Lovely colour and flavour.

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  • Binder photo GERRY

    21 November 2010

    GERRY rated and commented on this recipe

    4 stars

    I added some garlic and some chopped bacon, did not add a turnip but added an extra stick of cellery. I thought is was delicious and no effort at all. I put it in the oven though over a low heat as I had the oven on anyway

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  • Binder photo beanie

    22 December 2010

    beanie rated and commented on this recipe

    5 stars

    Don't understand how cooking time can be viewed as work ommitted nothing. Used everything. glass of red and a fire. PERFECT

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  • Binder photo Red

    29 December 2010

    Red rated and commented on this recipe

    4 stars

    I added a few cloves of garlic and bacon, left out the turnip, then threw in a can of butter beans...absolutely scrumptious, oh and if you're partial to it, add a dash or two of tabasco to give it a kick. The butter beans is part of an old South African recipie which I lost. Dont take the meat off the bone and you have the best stew ever. Lekker! (Tasty!)

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  • Binder photo carol

    12 January 2011

    carol commented on this recipe

    This, with variations, is a standard in my home now. The second time I made this I had to heavily adapt due to catering to allergies and restricted diet so no oil, celery or turnip. Used ready diced frozen veg then added frozen baby broad beans 5 minutes before serving. WOW A taste explosion. Also at various times used vegetable or meat extract instead of cubes or home made stock

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  • Binder photo carol

    12 January 2011

    carol commented on this recipe

    I have also made this in my slow cooker, bringing everything to the boil before tipping into the slow cooker and cooking on low for 5 to 6 hours

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  • Binder photo CAROL

    17 March 2011

    CAROL commented on this recipe

    WHEN I MAKE A STEW I ALWAYS USE BRAISING STEAK IT IS SO TENDER, AND LOTS OF VEG ECT. AND ALWAYS USE OXTAIL AND MULLIGATAWNY SOUPS IT GIVES THE STEW A GREAT TAST.

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  • Binder photo Kasi

    02 January 2012

    Kasi rated and commented on this recipe

    4 stars

    I made this soup for my husband and I and it was delicious! The recipe, however, is inexact in some annoying points. No mention of what temp to use to brown the meat, and some of the other measures of time are inexact. I would also say it takes substantially more than 3 hours - more like 4.5 - and it only feeds 8 as an appetizer. It feeds four as a meal - but a delicious one, particularly if paired with crusty homemade bread.

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  • Binder photo hippocollector

    19 February 2012

    hippocollector commented on this recipe

    I made this soup yesterday as a starter for a special meal for my hubby and myself. Yes it takes time but mos of that time is slow cooking in the oven. The end result is a superb rich and totally delicious soup, only wished it made more. Would definately make again. Well worth the time

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  • Binder photo hippocollector

    19 February 2012

    hippocollector rated and commented on this recipe

    5 stars

    forgot to rate : )

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  • Binder photo sofabummum

    29 February 2012

    sofabummum rated and commented on this recipe

    4 stars

    A family favourite packed with flavour. I bring it all to the boiling point and then put in the slow cooker while at work..easy peasy :)

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  • Binder photo Freya

    09 March 2012

    Freya rated this recipe

    3 stars

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  • Binder photo LS6JAN

    14 April 2012

    LS6JAN commented on this recipe

    I absolutely love this recipe, just making it for the second time. I can't understand how anyone would think this was a lot of effort, the 3 hours is the perfect evening of drinking red wine in anticipation of the final result! The cheapest cuts of meat are so often the best. Enjoy!

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  • Binder photo LS6JAN

    14 April 2012

    LS6JAN rated and commented on this recipe

    5 stars

    Oops, forgot to rate

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  • Binder photo MrsBstirkesagain

    13 May 2012

    MrsBstirkesagain rated and commented on this recipe

    5 stars

    Mr Ramsay does it again... genius ;0)

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 3 hours 45 mins

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
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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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