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Oxtail Soup

Oxtail Soup

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    Oxtail Soup is a delicious hearty soup that is the perfect remedy for warming you up on the cooling Autumn evenings. Just imagine the inviting aroma emanating through your home as the meat starts falling off the bone creating a rich meaty broth that will leave your mouth watering! The below recipe is very easy to follow and is designed to cook the soup slowly to enhance flavours delivering a gorgeous full-bodied soup that you’ll find totally irresistible! – Jackie Martini

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    Step 1
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    Gently roll oxtails in flour and brown in a hot pan with some olive oil. Place oxtails into a large pot or slow cooker and drain oil from pan.

    Step 2
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    Pour 1 cup of the water in to the pan to remove brown bits, then pour into pot with oxtails.

    Step 3
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    Add vegetables, garlic, bay leaves and marjoram to the pot, season with salt and pepper. Cover with approximately 1 litre of water, 2 cups of beef stock and dash of red wine (Add more water as you slow cook to achieve the desired consistency you want).

    Step 4
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    If cooking in a pot on the stove, bring to the boil and then lower heat and simmer for at least 3 hours. Alternatively if using a slow cooker set to low heat and cook for approximately 6-8 hours.

    Step 5
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    When the meat starts falling off the bones, remove from the pot. Strip meat from the bones and return to the pot.

    Step 6
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    In frying pan, heat 2 tablespoons olive oil and 2 tablespoons butter, stir in 2 tablespoons of flour once oil/butter melted and add some stock approximately 2 cups to blend smoothly. adding to soup pot to slightly thicken.

    Step 7
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    Continue to cook soup until required to serve, stirring occasionally.

    *Serving suggestion as pictured, Oxtail Soup is poured over homemade mushroom & ricotta raviol

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    Ingredients

    1 kg Oxtails Cut into pieces
    1 cup Olive oil Approximate
    2-3 Carrots Diced
    2-3 Potatoes Diced
    1 Brown onion Chopped
    4 Celery stalks Chopped
    2 cups Beef stock
    Red wine A dash
    2-3 garlic cloves Crushed
    2 Bay leaves
    1-1.5 liters Water Measure as you go
    plain flour
    Marjoram
    Butter
    Salt & Pepper to taste
    Homemade mushroom & ricotta ravioli for serving as pictured

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