- Preparation time
- 15 mins
- Cooking time
- 180 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Soup
- Posted by
- Posted on
- April 2, 2016
- 1 Reg.
- Oxtail
- 1/4 Cup
- Flour - All Purpose
- 2 oz
- Butter
- 1 Individual
- Celery Stalk
- 1 Lg.
- Onion - Yellow
- 4 Individual
- Carrot
- 10 Individual
- Peppercorns
- 1/4 tsp
- Thyme - Dried
- 1/4 tsp
- Tarragon - Dried
- 1 Individual
- Bay Leaf
- 1 Tbsp
- Salt
- 5 Cup
- Broth - Beef
- 5 Cup
- Water
- 1 Cup
- Sherry or Port
The highly glutinous content of the tail bone makes this a wonderfully tasty and nourishing classic English soup which was particularly popular in the late 19th century.
- Cut Oxtail into 2 inch pieces.
- Peel then coarsely chop the onion and celery
- Peel and dice the carrots
- Coat each piece of oxtail with flour,
- Melt the butter in a large frying pan then brown both the oxtail pieces and vegetables for about 4 minutes.
- Transfer to a large saucepan, add the peppercorns, herbs, salt, water and broth then bring to a boil and skim the surface.
- Cover and let simmer for 4 hours
- Remove from the heat and strain into a bowl.
- Take out the oxtail then when it has cooled, remove any fatty skin, seperate the meat from the bone. and return the meat to the soup.
- Puree the vegetables in a blender and return them to the soup.
- Transfer the soup to a clean saucepan. Heat to just below boiling, add the sherry or port then ajust seasoning to taste and serve.