Chunky Oxtail Soup

Name: Chunky Oxtail Soup
Ingredients: 4 litres cold water; 50 g butter; 10 peppercorns; 2 bay leaves; 5 star anise; 750 ml red wine; 1 carrot; sea salt and freshly ground black pepper; 2 kg oxtail on the bone (ask your butcher to cut it into small pieces); ½ bunch thyme; sea salt and freshly ground black pepper; 1 head garlic; 1 onion; 100 ml vegetable oil; 5 shallots

Preparation info

Serves
4

Difficulty
Easy

Appears in

How To Eat In

By Adam Byatt

Published 2010

About

This is a robust, meaty soup that packs enough punch to be served as a main course. It will keep in the fridge for a few days and can be frozen.

Ingredients

1 carrot
1 onion
1 head garlic

Soup
Main course
Gluten-free

Method

Preparation

Peel and roughly chop the carrot and onion. Cut the head of garlic crossways in half. Peel and thinly slice the shallots. Preheat the oven to 180°C/160°C fan/gas 4.

Heat a