Oxtail Soup Recipe

soup bowls
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 Updated 18/01/2016

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One of the favourite soups in Britain, harking back to the era when the local butcher's shop sold oxtails cheaply.

Ingredients

  • 1 oxtail
  • 2 carrots diced
  • 1 turnip diced
  • 1 onion diced
  • 4 tablespoons dripping or oil
  • 1 tablespoon seasoned flour
  • 3 tablespoons parsley chopped finely
  • 1 bay leaf
  • 4 pints water
(see measure conversions for more information on quantites)

Method

  1. Cut the tail into small joints and roll in the seasoned flour.
  2. Heat the oil and fry the floured joints until brown.
  3. Pour off any excess fat and add the water, salt and parsley and bay leaf.
  4. Simmer for about 2 hours.
  5. Leave to go cold and remove any solidified fat.
  6. Add the diced vegetables, bring to the boil and simmer for another 2 hours.
  7. Remove bones carefully and let the soup cool.
  8. Blend the soup and season well.
  9. Serve hot.

Prep Time: 25 minutes

Cook Time: 260 minutes

Yield: 4 portions


Comments

How much, weight, of oxtail does this take?
#1 - Stephen - 10/16/2011 - 10:30
cool
#0 - Peter Cunliffe - 12/07/2010 - 05:07
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