Oxtail Soup
This thick, rich, gravy-like soup has been popular in the United Kingdom since the 18th Century. It is delicious and makes a nice appetiser or a hearty snack.
| Ingredients
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Instructions
- Stir together the flour and the ox tail making sure the meat is well coated with flour.
- Gently fry the ox tail in 2 tbsp of oil for about 5 minutes to brown the meat. Remove from the pan and put to one side.
- Gently fry the onions in another tbsp of oil for 5-10 minutes until golden brown. Add in 2 tsp of the leftover flour and fry for 1 minute.
- Pour in just over a litre (40 fl oz) of water and the beef stock. Add in the remaining ingredients together with the pieces of ox tail. Bring to the boil, cover and simmer for 3 hours.
- Remove the pieces of ox tail from the soup and allow to cool. Remove the bay leaf and skim any fat from the surface of the soup.
- Process the soup with a hand blender or in a food processor. Pass the soup through a sieve to ensure all bones have been removed, then return the soup to the pan.
- Remove the meat from the ox tail bones. Chop the meat very coarsely to break up any large bits.
- Add the meat to the soup, bring to the boil and serve!
Titli's Tips
Sprinkle with parsley and serve with chunks of bread.
Instead of processing the soup you can strain the soup. Serve the broth as a starter, then eat the veggies and oxtail as a main course.
Instead of processing the soup you can strain the soup. Serve the broth as a starter, then eat the veggies and oxtail as a main course.
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 513
25%
Calories from Fat 292
Total Fat 32.5g
50%
Saturated Fat 11.2g
55%
Unsaturated Fat 17.9g
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Amount Per Serving
% Daily Value
Total Carbohydrate 15.8g
5%
Dietary Fibre 2.2g
8%
Sugars 3.7g
Protein 38.2g
76%
Cholesterol 133.3mgs
44%
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