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Prep Time: 0 Minutes Cook Time: 195 Minutes |
Ready In: 195 Minutes Servings: 8 |
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A beautiful rich hearty soup From The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (Doubleday), via . Nothing beats the flavour of ox tail. This also takes quite a while to cook but it's superb. Read more . I use beef dripping for flavour, and ox tail is quite fatty itself. However, when the soup is done I let it go cold, and remove the excess solid white fat from the top. Like a lot of things it tastes better the next day. Ingredients:
2 lbs. oxtail - the good sized rings; avoid if you can the little bits from the end of the tail. |
some plain flour (about half a cup would do). |
2 oz. beef dripping (beef fat) or oil |
2 medium onions, chopped finely |
2 tablespoons more plain flour |
4 pints hot beef stock |
2 tablespoons tomato puree |
half a teaspoon dried thyme |
salt and pepper |
a bay leaf |
3 cloves |
a small bunch of curly parsley |
2 medium sized carrots, diced small |
1 stalk celery, chopped up small |
Directions:
1. Trim the meat of excess fat and cut it up into chunks.
2. Coat the meat in the flour.
3. In a frying pan, heat up the beef dripping (or oil).
4. Brown the meat very quickly in batches over a high heat.
5. Remove from the fat and drain on kitchen paper.
6. Turn the heat down to low/moderate.
7. Add the onions and fry gently until golden (about 8-10 minutes).
8. Sprinkle in the 2 tbsp. flour. Mix well and brown lightly.
9. Slowly add the beef stock and mix in thoroughly. The soup should start to thicken.
10. Stir in the tomato puree.
11. Add the thyme, and salt and pepper to taste.
12. Add the bay leaf, cloves and parsley (it's best to tie them up in a piece of muslin cloth so it's easier to remove them later).
13. Return the meat to the pot, cover and simmer for 3 hours until the meat is really tender and falling off the bone.
14. Let it cool a bit and remove the bay leaf, cloves and parsley.
15. Separate the meat from the bones, cut in bite-size pieces and return to the pot.
16. Add the carrots and celery.
17. Cover and simmer for another 20 minutes.
18. It's ready to serve now but I prefer to let the soup go cold, refrigerate overnight and remove the solid fat from the top, and serve next day.
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