Oxtail soup

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• Stuart

  2009-11-17 12:45:44.093807

  Stuart rated and commented on this recipe

  

  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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• steve alwyn

  2009-12-20 15:31:59.576001

  steve alwyn rated and commented on this recipe

  

  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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• oxtailstew

  2010-05-19 13:36:40.988075

  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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• oxtailstew

  2010-05-19 13:38:11.839373

  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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• vallaw

  2010-08-08 18:28:31.894653

  vallaw rated and commented on this recipe

  

  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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• Sandra Davies

  2010-10-29 09:27:31.34476

  Sandra Davies rated and commented on this recipe

  

  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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• GERRY

  2010-11-21 17:15:06.842798

  GERRY rated and commented on this recipe

  

  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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• beanie

  2010-12-22 19:57:24.760381

  beanie rated and commented on this recipe

  

  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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• Red

  2010-12-29 13:42:21.977814

  Red rated and commented on this recipe

  

  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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• carol

  2011-01-12 21:55:20.722274

  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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• carol

  2011-01-12 21:57:06.964772

  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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• CAROL

  2011-03-17 13:09:36.098785

  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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• Kasi

  2012-01-02 18:14:09.443356

  Kasi rated and commented on this recipe

  

  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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• hippocollector

  2012-02-19 21:30:52.461563

  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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• hippocollector

  2012-02-19 21:31:18.050986

  hippocollector rated and commented on this recipe

  

  forgot to rate : )

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• sofabummum

  2012-02-29 13:40:25.743483

  sofabummum rated and commented on this recipe

  

  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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• Freya

  2012-03-09 17:58:52.443523

  Freya rated this recipe

  

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• LS6JAN

  2012-04-14 20:12:45.157626

  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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• LS6JAN

  2012-04-14 20:13:07.890113

  LS6JAN rated and commented on this recipe

  

  Oops, forgot to rate

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• MrsBstirkesagain

  2012-05-13 15:49:23.139854

  MrsBstirkesagain rated and commented on this recipe

  

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

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http://www.bbcgoodfood.com/recipes/12434/

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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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Difficulty and servings

Serves 4

Preparation and cooking times

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

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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