An oxtail makes a cheap nourishing winter soup. Get your butcher to chop through the oxtail as this can be difficult to do at home.
ingredients
serves 4 to 6.
Lard or beef dripping for frying
1 large onion, peeled and chopped
1 oxtail, chopped and excess fat removed
2 - 3 carrots, peeled and chopped
2 - 3 celery stalks, scrubbed and chopped
1 bay leaf
6 peppercorns
Salt
method
1. Melt a knob of lard or dripping in a large saucepan. Add the onion and oxtail and fry until brown. Add remaining ingredients and cover with water. Salt lightly.
2. Bring to the boil, then lower the heat, cover and simmer gently for 3 to 4 hours or until the oxtail is thoroughly tender and the meat is falling from the bone. Add more water during cooking if the liquid level becomes rather low.
3. Take the pan from the heat. Remove the oxtail and take the meat off the bone with a sharp knife. Skim the stock well to remove any fat using a spoon or absorbent kitchen paper.
4. Return the meat to the soup, discarding the bone and bay leaf, and puree the soup in an electric blender. Thin with a little water if the soup is too thick and adjust seasoning. Return to the rinsed-out pan and reheat before serving.
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