Oxtail soup
- 1 oxtail, about 3½ pounds, disjointed
- 4 tablespoons all-purpose flour
- 2–3 tablespoons olive oil
- 1 large carrot, roughly chopped
- 1 turnip, roughly chopped
- 1 celery rib, roughly chopped
- 1 large onion, roughly chopped
- 1 bay leaf
- few sprigs of fresh thyme
- 1 teaspoon black peppercorns
- 2 teaspoons tomato paste
- 1¼ cups red wine
- 5 cups hot beef stock
- 2 tablespoons butter, softened
- handful of fresh flat-leaf parsley, leaves chopped
Instructions:
Oxtail is still a relatively cheap cut, and the gelatinous nature of the meat makes it ideal for soups and stews.
- Trim off any excess fat from the oxtail pieces. In a shallow bowl, mix 2 tablespoons of the flour with some salt and pepper. Heat half the oil in a large, heavy-based or castiron pot until hot. Coat the oxtail pieces with the seasoned flour, shaking off any excess, and fry until evenly browned all over, 2–2½ minutes on each side. Remove the oxtail to a plate and set aside.
- Add the remaining oil to the pot along with the chopped vegetables, herbs, and peppercorns. Cook until the vegetables begin to soften, 4–5 minutes. Stir in the tomato paste and remaining seasoned flour, adding a little more oil as necessary. Cook for 1–2 minutes, stirring frequently.
- Pour in the red wine and scrape the bottom of the pot with a wooden spoon to dislodge the sediment. Boil for a few minutes. Return the oxtail to the pot and pour in the stock to cover. Bring to a simmer and skim off any scum that rises to the surface. Partially cover the pot and cook gently until the oxtail meat is very tender and comes off the bone easily, about 3 hours. With a pair of kitchen tongs, lift out the oxtail pieces to a large bowl and let cool slightly.
- Strain the soup through a fine sieve into a clean pot, pushing down on the vegetables with the back of a ladle to extract as much liquid as possible. To thicken the soup, mix the remaining 2 tablespoons of flour with the butter, then whisk into the simmering soup a little at a time. Simmer for 5 minutes. Meanwhile, pull the meat from the oxtail bones and shred into small pieces. Taste and adjust the seasoning of the soup, then add the shredded meat to warm through. Sprinkle with parsley before serving.