Oxtail Soup

Name: Oxtail Soup
Yield: Serves 4
Ingredients: 2 tablespoons chopped parsley; 2 parsnips, peeled and chopped; 4 potatoes, peeled and chopped; 3 tomatoes, chopped; 2 carrots, peeled and chopped; 2 bay leaves, torn in half; 1 litre (35 fl oz/4 cups) beef stock; 1 tablespoon plain (all-purpose) flour; 4 garlic cloves, chopped; 2 teaspoons worcestershire sauce; 2 tablespoons tomato paste (concentrated purée); 2 tablespoons oil; 3 onions, chopped; 2 oxtails, chopped (ask your butcher to do this)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2 oxtails, chopped (ask your butcher to do this)
2 tablespoons oil
3 onions, chopp

Main course
Soup

Method

Cut the excess fat from the oxtail. Heat the oil in a heavy-based saucepan and brown the oxtail in batches. Return all the meat to the pan. Add the onion and garlic and cook until just softened.
Add the flour and cook, stirring, for 1 minute. Mix in half the stock and bring to the boil, stirring. Remove from the heat and refrigerate the soup for 2