Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Oxtail is an ideal base from which to make a clear soup with a terrific flavour. Drink a glass of fino with it, and call it consommé de queue de boeuf to win a gold star.


  • 1 oxtail, cut into pieces
  • 2 onions, topped and tailed but not peeled
  • 2 carrots, split into 4


Preheat the oven to 250°C/475°F/ gas 9. Begin by trimming off all the fat you can from the joints of oxtail. Put them with the unpeeled onions in a roasting tray and brown in the oven for