A traditional British winter soup, sadly more commonly seen in tins nowadays than made in the home.
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- 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
- Parsley, chopped (to garnish)
- 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.
If good, ripe, fresh tomatoes are availables, these can replace the tinned tomatoes, but peel them first.
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