Oxtail Soup

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1 oxtail
  • 1 oz beef dripping
  • 1 onion
  • 1 carrot
  • 1 piece of turnip
  • 1 stick of celery
  • 1 qt water or bone stock
  • 1 teaspoon salt
  • A bunch of herbs
  • 6 peppercorns
  • 1 oz flour


    Cleanse the oxtail, remove outside fat and cut into joints. Make the dripping hot and in it fry half the meat till brown, then remove it. Slice the vegetables and fry them till golden-brown, then remove them. Put the fried and raw meat and the fried vegetables into a deep pan, cover with the liquid, and bring very slowly to boiling point. Add the salt, herbs and peppercorns and simmer very gently for 3-4 hours. Meanwhile fry the flour in the dripping until golden-brown. Strain the soup, return to the soup some of the thinner pieces of meat and small rounds of carrot. Whisk in the browned flour. Whisk till boiling, season and serve. The thicker pieces of meat may be served as stewed oxtail. A little sherry can be added to the soup just before serving.