Oxtail SoupPrint This
- 40g plain four
- 1kg oxtail, jointed and trimmed of excess fat
- 3tbsp oil
- 2 onions, peeled and finely chopped
- 1 carrot, peeled and sliced
- 2 sticks celery, sliced
- 1tbsp tomato puree
- 1tsp ground all spice
- 1 bay leaf
- 3 sprigs thyme, leaves picked
- 1tsp black peppercorns
- small bunch parsely stalks
- 200ml red wine
- 1 litre beef stock
- 150ml port
- 1/2 tsp salt
- Season the flour well with salt and pepper and toss the joints of oxtail in it to coat, shaking off the excess. Heat the oil in a large casserole and gently fry the oxtail joints until evenly browned all over, remove and set aside.
- Add the vegetables to the casserole and gently fry, covered but stirring occasionally, over a low to medium heat until softened. Stir in the tomato puree and all spice for another minute, then add the bay leaf, thyme, peppercorns, parsley, wine and beef stock. Cover and cook gently on a low heat for 2 1/2 to 3 hours until the meat is falling off the bone.
- Skim as much fat from the surface as possible and, using tongs, lift the oxtail joints out of the casserole. Leave to cool slightly then shred the meat from the bones.
- Strain the soup through a sieve, squashing the vegetables to get as much flavour out of them as possible then return the meat to the soup with the port and salt. Simmer the soup for a further 5 minutes or if the liquid looks too thin, mix 2tbsp of soup with 1tbsp cornflour, adding this to the casserole and boiling until thickened.