Oxtail Soup Recipe
Oxtail Soup Recipe with Oxtail, Onion, Carrot, Turnip, Celery Stick, Herbs, Spices, Butter and Stock.
INGREDIENTS
Half an Oxtail (the thin end)
1 Onion
1 Carrot
1 Small Turnip
1 Celery Stick
Small Bunch of Herbs
6 Peppercorns
2 Cloves
Piece of Mace
1 oz (25g) Butter
3 pints (1.8 litres) Beef Stock or Water
1 tablespoon Plain Flour
Salt & Pepper
METHOD
First joint the oxtail and blanch it (put it into a saucepan with a pinch of salt, cover with cold water and bring to the boil. Strain off the water, put the joints into cold water for a minute, then wipe them with a cloth). Season a dessertspoon of flour with salt & pepper, and roll the joints of oxtail in it. Melt the butter in a saucepan, and brown the joints well in this, turning them over so that both sides are browned. Add the stock or water and bring to the boil. Let it boil gently for half an hour, removing the scum as it rises.
Prepare the vegetables and cut them into quarters and add, together with the herbs and spices tied in a piece of muslin. Season with salt & pepper an simmer for three and a half hours. Then strain off the stock.
Reserve the pieces of oxtail, rub the vegetables through a sieve (or blend), skim off any fat from the stock, add the vegetable puree to it. Put them in a saucepan, mix the remainder of the flour with a little stock. When the soup is hot, add the flour and stir while it boils gently for five minutes. Add the pieces of the meat and serve hot.
Enough for 4 people.
Based on the Oxtail Soup recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).