|1||onion — large brown, diced|
|2||carrots — diced|
|2||celery stalks — diced|
|1||leeks — sliced|
|1||garlic — cloves, minced|
|400 g||tinned tomatoes — chopped|
|2 l||chicken stock|
|1||green beans — chopped|
|1/2 cup||cauliflower — florets|
|freshly ground black pepper|
Heat the oil in a large saucepan.
Season the oxtail with salt and black pepper and brown in the hot oil. Once the meat is browned all over, remove from the pan and set aside.
Heat another tablespoon of oil and sauté the onions until soft. Add the carrots, celery, leek and garlic and cook for another 2 minutes.
Stir in the tomato paste, herbs and chopped tomatoes. Add the stock and return the oxtail to the pot.
Cover with a lid and simmer for 3 hours.
Remove the oxtail and set aside to cool. Skim any excess oils off the top.
Shred the meat off the bones and discard any sinew or fat. Add the meat back into the soup.
Add the cauliflower, beans and pasta and cook for a further 10-12 minutes until the pasta and beans are soft.
Squeeze in a little lemon juice and adjust the seasoning if necessary.
Reprinted with the permission of Bibbyskitchen@36. To see more click here.
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