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Oxtail soup

Recipe from: 6/1/1994 12:00:00 AM

Ingredients 11
Servings 6


  • 1
    oxtail, chopped into joints
  • 2
    carrots, sliced
  • 2
    large onions, sliced
  • 2
    stalks of celery, sliced (or more to taste)
  • 30
    lard or dripping
  • a few sprigs of fresh thyme
  • salt and black pepper
  • 1
    strip of streaky bacon, sliced
  • 2
    good beef stock
  • 15
    cornflour (or more if you like a thicker soup)
  • 30
    dry sherry (or more to taste)


1. Place the oxtail joints in a large saucepan, cover with cold water and bring to the boil; strain and dry very well. 2. Melt the lard or dripping in a large pan and brown the oxtail pieces one by one, to prevent lowering the temperature. Repeat with remaining oxtail pieces and drain. 3. Add vegetables and brown lightly. Return meat to the pan with the thyme, seasoning, bacon and stock. Bring to the boil, cover and simmer gently for 3 to 4 hours. 4. Strain the soup and set aside the oxtail bones. Cool the soup overnight. Remove all the meat from the oxtail bones and shred finely. 5. The next day, remove the layer of fat from the surface of the soup and reboil soup. 6. Stir in cornflour,mixed to a paste with 30-45 ml water, and return soup to boil, stirring as the soup thickens. Add oxtail meat, adjust seasoning and stir in sherry. 7. To serve, make up a salsa verde. Place heaps of fresh basil leaves, a few garlic cloves, salt and black pepper, a dash of olive oil and wine vinegar in a blender or food processor. Process until smooth. Spoon dollops into the middle of each plate.

Read more on: soup  |  beef

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