BEST OXTAIL SOUP RECIPES

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OXTAIL SOUP RECIPE | BBC GOOD FOOD



Oxtail soup recipe | BBC Good Food image

Forget canned soup – this homemade oxtail soup has great taste. The recipe takes a little more effort, but if you can spare the time it's well worth it

Provided by Barney Desmazery

Categories     Dinner, Lunch, Soup, Starter, Supper

Total Time 4 hours 25 minutes

Prep Time 25 minutes

Cook Time 4 hours

Yield 6

Number Of Ingredients 15

1 ½kg oxtail , cut into about 4 pieces
small handful thyme sprigs
2 bay leaves
small bunch fresh parsley , leaves and stalks separated
½ tsp black peppercorns , roughly crushed
small piece star anise
½ bottle red wine
4 tbsp sunflower oil
1 onion , roughly chopped
2 carrots , roughly chopped
2 sticks celery , roughly chopped
2 garlic cloves , bashed once and peeled
1 tbsp plain flour
1 tbsp ketchup
2l beef stock

Steps:

  • Up to two days ahead, tip the oxtail into a bowl and season with a little salt. Tie the thyme sprigs, bay leaves and parsley stalks together and put in the bowl with the peppercorns and star anise. Pour over the wine, then cover and chill for up to 48 hrs.
  • Heat oven to 160C/140C fan/gas 4. Lift the oxtail out of the marinade, reserving the mixture. Heat a drizzle of the oil in a large casserole pan and, in batches if needed, brown the oxtail. Transfer to a plate and set aside. Add another drizzle of oil and cook the carrots, onion, celery and garlic until just starting to brown. Stir in the flour and ketchup and cook until you have a thick paste. Pour over the reserved marinade and simmer for 1 min. Nestle the oxtail back in the pan and pour over as much stock as you can, chilling any extra to use later. Bring everything to a gentle boil, scoop off any froth then cover and place in the oven for 3 hrs 30 mins, stirring once or twice until the meat is very tender.
  • Remove the soup from the oven and leave to cool slightly, then lift the oxtail from the broth and shred the meat using two forks. Discard the bones and transfer the meat to a bowl. Sieve the liquid into another bowl, then cover and chill overnight.
  • Remove and discard any fat that has solidified on top of the soup. Tip the broth into a saucepan and simmer until silky, adding more stock if the broth is too thick. Stir through the shredded meat until warmed through. Season to taste, then ladle into bowls and scatter over some parsley leaves, if you like.

Nutrition Facts : Calories 302 calories, FatContent 17 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 22 grams protein, SodiumContent 2.1 milligram of sodium

OXTAIL STEW RECIPE | JAMIE OLIVER SOUP AND STEW RECIPES



Oxtail stew recipe | Jamie Oliver soup and stew recipes image

Let the oven do the hard work – this rich, oozy oxtail stew is well worth the wait.

Total Time 6 hours

Yield 8

Number Of Ingredients 14

2.5 kg oxtail chopped into 4cm chunks (ask your butcher to do this)
olive oil
2 medium leeks
2 sticks of celery
4 medium carrots
a few sprigs of fresh thyme
a few sprigs of fresh rosemary
4 fresh bay leaves
4 cloves
2 heaped tablespoons plain flour
2 x 400 g tins of plum tomatoes
275 ml porter or red wine
1 litre organic beef stock optional
Worcestershire sauce

Steps:

    1. Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.
    2. Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
    3. Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
    4. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
    5. Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.
    6. Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well.
    7. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
    8. Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
    9. Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.

Nutrition Facts : Calories 523 calories, FatContent 38 g fat, SaturatedFatContent 14.2 g saturated fat, ProteinContent 28.4 g protein, CarbohydrateContent 12 g carbohydrate, SugarContent 6.4 g sugar, SodiumContent 0.7 g salt, FiberContent 2.6 g fibre

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