Name: Oxtail Soup
Yield: Serves 10
Cuisine: United Kingdom
Ingredients: 1½ oz/⅓ cup/45 g flour; 2½ oz/⅓ cup/75 g butter; 2 tbsp tomato ketchup; 6 pints/3½ quarts/3.5 liters water; 1 tbsp salt; 2 fl oz/¼ cup/60 ml red port wine; 2 carrots, sliced; 8 oz/250 g uncooked lean ham, diced; 4 whole cloves; 12 peppercorns; 1 bay leaf; 1 tsp thyme; 2-3 sprigs parsley; small bunch of celery, sliced; 3 onions, sliced; 2 medium white turnips, sliced; 1 large leek, sliced; 2 oxtails (about 2 lb/1 kg each), cut in joints; 2 tbsp butter

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

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

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Oxtail Soup

Ingredients

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