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List of ingredients for Ox-tail soup


* 600 g Ox-tail, cut into 8 pieces (your butcher should do this for you)
* 2 Red onions, finely Diced
* 3 Carrots, scraped and finely Diced
* 1 Leek, finely Diced
* 3 Celery stick, finely Diced
* 1 medium, or 2 small Turnips, finely Diced
* Garlic, to taste, fined Diced (I used 3 bulbs)
* 4 Tomatoes
* 1 teaspoon Dried thyme
* 2 large Bay leaves
* 275ml Guinness
* 1.75 Litres Beef stock
* Seasoning
* Parsley, chopped (to garnish)

===Method===
* In a deep Stock pot, Fry the Oxtail pieces on all sides until Browned and a lot of the Fat has melted - do not add additional fat if possible. You may need to do this in 2 batches.
* Remove from the pan and reserve, leaving 1 tablespoon Fat in the pan.
* Add the Onions, Carrots, Leek, Celery, Turnips and Garlic and Fry until the Onion is soft.
* Add the Tomatoes and Herbs cook for a further 5 minutes.
* Return the Ox-tail to the pan with the Guinness and Stock.
* Bring to the Boil, reduce the heat and Simmer (covered) for about 1½ hours, stirring occasionally, until the Meat is cooked.
* Remove the Ox-tail from the pan and reserve.
* Remove the bay leaves and purée the Soup or rub through a Sieve.
* Pick what Meat there is from the Ox-tail and add it to the pan.
* Reheat and adjust seasoning.
* Serve, sprinkled with the chopped Parsley.

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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Ox-tail_soup

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