Oxtail soup

Oxtail soup

By
From
Encyclopedia of Food and Cookery
Serves
6

A hearty soup that is a meal in itself.

Ingredients

Quantity Ingredient
1 oxtail, jointed
30g dripping
2 carrots, sliced
1 large onion, sliced
1 bouquet garni
2 rashers bacon
or 6 bacon rinds
2 litres Beef stock
2 teaspoons cornflour
2 tablespoons cold water
1/2 lemon, juiced
salt and freshly ground black pepper
1 tablespoon brandy, (optional)
parsley, finely chopped

Method

  1. Place oxtail joints in a large saucepan, cover with cold water and bring to the boil. Drain and pat dry.
  2. Melt dripping in saucepan, add oxtail pieces and fry until well browned on all sides. Remove and drain on paper towels. Add vegetables to hot dripping and fry until lightly browned.
  3. Return oxtail to pan with bouquet garni, bacon rashers or rinds and beef stock. Bring to the boil, cover and simmer gently for 3–4 hours.
  4. Strain off stock and discard bacon, bouquet garni and vegetables. Refrigerate stock overnight.
  5. Remove meat from bones, shred finely and set aside.
  6. To finish soup, remove any solidified fat from surface of stock, pour into pan and bring to the boil.
  7. Blend cornflour with cold water to make a thin paste. Gradually stir this mixture into stock and simmer, stirring, to thicken slightly.
  8. Add reserved meat and lemon juice and season with salt and pepper. Stir in brandy, if using, and sprinkle with finely chopped parsley.
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