Oxtail Soup

Preparation info
  • Serves

    10

    • Difficulty

      Easy

Appears in
Great Cooks and Their Recipes

By Anne Willan

Published 1977

  • About

Ingredients

  • 2 tbsp butter
  • 2 oxtails (about 2 lb/1

Method

  1. In a large pan/kettle melt the butter and add the oxtails, ham, carrots, turnips, onions, leek, celery, parsley, thyme, bay leaf, peppercorns, cloves and about a quarter of the water. Cook over high heat, stirring, until the juices are drawn from the meat and have evaporated to form a thick brown liquid in the bottom of the pan. Add the remaining water, cover, and bring