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Oxtail soup with vegetables

Recipe from: 5/1/2004 12:00:00 AM

Ingredients 11
Servings 7
Time 40 minutes


  • 2
    oxtails, trimmed
  • 30
    sunflower oil
  • 2
    onions, finely sliced
  • 1
    leek, finely chopped
  • 2
    carrots, peeled and diced
  • 1
    stalk celery, diced
  • 2
    cloves garlic, crushed
  • 2
    bay leaves
  • 30
    tomato paste
  • 1
    sprig thyme
  • 2
    sprigs flat-leafed parsley


about 4 hours
Place oxtails on a baking tray and bake in a prehated 200 °C oven until golden brown, turning occasionally.
Leave to cool.
Heat the oil in a large pot and sauté the onion, leek, carrots and celery for three to four minutes or until soft.
Stir in the garlic, bay leaves and tomato paste.
Add the oxtails, thyme and parsley.
Add the stock and bring to the boil.
Reduce the heat and simmer over a low heat for three hours or until the oxtails are tender and the meat falls from the bone.
Skim off any scum that rises to the surface.
Remove the oxtails and allow to cool slightly.
Remove the meat from the bones and discard the bones and sinew.
Roughly chop the meat and add to the soup along with the Guinness, tomatoes and 500 ml water.
Add the vegetables and simmer for 10 to 20 minutes or until the vegetables are tender.
Season to taste and serve with crusty bread.

Read more on: soup  |  roast  |  sauté

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