A traditional British winter soup, sadly more commonly seen in tins nowadays than made in the home.
- 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.
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.