Oxtail Soup

Method

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1. Dry the oxtail thoroughly and brown it hard in the dripping, in batches, 20 minutes in total. Set it aside.

   Mark done

2. Cook the onion, carrot and celery in the same pot 12 minutes, until they take colour.

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3. Stir in the tomato purée and cook 2 minutes, then add the wine and let it reduce by half.

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4. Return the oxtail, add the stock, bay, thyme, peppercorns and salt, and bring to a bare simmer.

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5. Cover and cook 4 hours, until the meat falls from the bone.

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6. Lift out the oxtail, strip the meat and discard the bones. Strain the liquid and discard the vegetables.

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7. Chill the strained liquid 8 hours, then lift the set fat off the surface in one piece.

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8. Reheat the soup with the meat, add the sherry and Worcestershire sauce, and check the seasoning.

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9. Serve with parsley scattered over.

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Chef’s Tips

• Brown in batches. A crowded pan steams the meat grey.
• Four hours. The gelatine only comes in the last one.
• Chill it overnight and lift the fat off in a disc.

Pairing Suggestions

• Crusty bread
• A glass of the sherry
• Nothing rich after

Storage & Reheating

Refrigerated for 4 days and better on the second. Freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.