Oxtail Soup

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • oz (40 g) butter
  • 1 whole oxtail, cut into small pieces
  • 6 oz (175 g) carrots
  • 6 oz (175 g) onions
  • 6 oz (175 g) turnips
  • 1 pint (600 ml) brown stock
  • 3 pints (1.7 litres) water
  • 1 shin bone
  • oz (40 g) fine sago
  • Salt and pepper
  • Pinch dry mustard
  • fl oz (60 ml) sherry
  • Cheese straws or bread sticks


Peel and roughly chop all the vegetables. Melt the butter and fry the oxtail and vegetables, turning frequently until brown. Add the stock and water with the shin bone; bring to the boil and skim. Cover and simmer gently for 3½ hours. Remove the bones from the oxtail and shred the meat.

Skim again and strain into a clean pan; add the sago and bring to the boil. Simmer gently for a few minutes until the sago is cooked. Season with salt, pepper and mustard. Add the sherry and serve at once with cheese straws or bread sticks.