Name: Ox-Tail Soup
Yield: Sufficient for 10 persons.
Cuisine: United Kingdom
Ingredients: ½ glass of port wine; 3 quarts of water; 1 oz. of butter; 2 tablespoonfuls of ketchup; 2 ox-tails; 1 leek; 3 onions; 2 turnips; 2 carrots; 1 head of celery; a tablespoonful of salt; 2 slices of ham; 1 bunch of savoury herbs; 1 bay-leaf; 12 whole peppercorns; 4 cloves

Preparation info

Sufficient for
10
persons.

Difficulty
Easy

Appears in

Great Cooks and Their Recipes

By Anne Willan

Published 1977

About

All traditional English cookbooks have two recipes for oxtail soup, one thick and the other clarified with egg white to make a consommé for special occasions. This is the thick, everyday version which is almost a meal in itself.

Ingredients

2 ox-tails
2 slices of ham
1 oz. of butter

Method

Mode

Cut up the tails, separating them at the joints; wash them, and put them in a stewpan, with the butter. Cut the vegetables in slices, and add them with the peppercorns and herbs. Put in ½ pint of water, and stir it over a sharp fire till the juices are drawn. Fill up the stewpan with the water, and, when boiling, add the salt. Skim well, and simmer very gently for 4 hours, or unt