Oxtail soup

By Faeza
13 June 2016

Oxtail needs long, slow cooking, but the end result is worth it!


1 oxtail

15 ml butter or dripping

1 large onion, chopped

3 medium carrots, diced

1 medium turnip, thinly sliced

2 medium tomatoes, skinned and finely chopped

45 ml chopped celery

3 peppercorns

2 whole cloves

2 litres water

1 bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 bay leaf)

125 ml cake flour

25 ml sherry or dry red wine (optional)

5 ml salt

1 ml cayenne pepper


Wash the oxtail well and separate it at the joints. melt the butter or dripping in a heavy based saucepan.

Add the meat and the onion and sauté till the onions are golden and the meat browned.

Add the remaining vegetables, the peppercorns, cloves, water and bouquet garni and simmer, covered, for 3 hours.

Remove the meat when it's tender and strip it from the bones, remove the bouquet garni and strain the soup, reserving the stock.

Purée the vegetables in a blender or food processor.

Add the purée to the stock and return the saucepan to the stove.

Mix the flour to a paste with a little water and stir it into the soup to thicken it.

Add the sherry or wine and season with salt and cayenne pepper. Add the meat and serve immediately.