Oxtail Soup



  • 1 carrot
  • 1 turnip
  • 3 onions
  • 1 celery stalk
  • butter, for frying
  • 800 g (1 lb 12 oz) oxtail
  • 2 bay leaves
  • a few sprigs of thyme
  • a few sprigs of parsley
  • 1 teaspoon peppercorns (about 15)
  • 1 teaspoon salt


Preheat the oven to 140°C (275°F).

Chop the vegetables into small dice, about 5 mm1 cm (¼–⅜ inch).

Put a generous knob of butter into a cast-iron casserole and melt it, then add the vegetables and fry until golden. Remove the vegetables from the casserole.

Add another knob of butter and gently brown the oxtail on both sides. When the juices are starting to stick to the pan, return the vegetables to the casserole and add about 600 ml (21 fl oz) of water to deglaze the pan and submerge the oxtail. Make sure the meat is completely covered in water.

Now add the herbs, peppercorns and salt and bring to the boil, uncovered. When the water boils, cover the casserole with the lid and cook in the oven for 3–4 hours, or until the meat falls from the bone and the fat is nearly all melted away.

Remove the oxtail from the casserole, pull the meat off the bone and return the meat to the soup. Add the dumplings and simmer for 15 minutes on the stove top.