“What are you having for dinner?” asked my friend at work. “Oxtail Soup” I replied. “Oh, nice! How do you make that?” he asked. “With Oxtails” was my rather obvious answer. “Eeurgh – that’s disgusting!” was his response.
I’m sure people are so used to their meat coming pre-packaged in little trays (sometimes with a complimentary sanitary towel beneath to remove the blood) that they don’t even know it comes from animals. Well here’s a secret…MEAT IS FROM DEAD ANIMALS!
The sooner people realise that, maybe they won’t be so adverse to eating oxtail, offal, and all the other goodies that are usually cast aside in favour of a more “presentable” fillet steak. Let’s step back a little, and start using our heads a little, shall we? I’ve more respect for a vegetarian then a hypocritical carnivore.
Anyway, this soup is delicious and should convert almost anybody. I serve it chunky, with the vegetables intact and even with a large chunk of oxtail in the middle of the bowl so that the meat can be enjoyed too. But you could just as easily strain it to remove the “solids” for a more liquidy lunch.
Oxtail Soup Recipe – Ingredients
- 1/2 an Oxtail (about 5 chunks – like in the picture above)
- 1 Onion (Halfed and cut into strips)
- 1 Carrot (Diced)
- 1 Celery Stick (Cut into slices 2cm or so thick)
- 1 Bay Leaf
- 2 Tbsp Tomato Puree
- Handful of Pasta Tubes
- 1 Litre Beef Stock
Oxtail Soup Recipe – Method
- Put oxtail in a pan of water and bring to the boil, removing any “scum” from the surface. Remove and dry.
- Coat oxtail in seasoned flour. Fry in a pan with a little butter to just brown the outsides, then remove and place to one side.
- Add onion, carrot and celery to the pan. Stir and allow to sweat for 5 minutes approximately.
- Add the ox-tail back to the pan. Pour in the beef stock and add the tomato puree and bay leaf. Stir well.
- On with the lid and into an oven at 150 degrees c for approximately 3 hours.
- Add the pasta for the last 15 minutes of cooking time.
- Remove and taste (carefully! It’s hot!, adding salt and pepper as appropriate.
You’re all done. Remove and serve in bowls while still hot, with a chunk of ox-tail in each bowl if desired. If you like, you can strain the soup at this stage, too. Accompany with some crusty bread, and enjoy!