Great British Oxtail Soup Recipe

oxtail

🥗Healthier: beef shank

💰Cheaper: beef stew meat

Beef shank offers a similar richness at a lower cost.

beef broth

🥗Healthier: homemade broth

💰Cheaper: chicken broth

Chicken broth is often less expensive and can be used in a pinch.

Coat the oxtail in flour in a bowl.

Heat 2 tablespoons of oil in a large pan.

Add the oxtail pieces to the pan and brown for about 5 minutes.

Remove the browned oxtail from the pan and set aside.

Heat another tablespoon of oil in the same pan and fry the onions for 5 to 10 minutes until golden.

Add a couple of teaspoons of leftover flour to the onions and brown for a minute.

Carefully add 2 pints of water, 1 pint of beef stock, all the vegetables, tomato paste, parsley, salt, pepper, and herbs to the pan.

Mix well and return the oxtail to the pan.

Bring to a boil, then reduce heat, cover, and simmer for 3 hours.

After 3 hours, turn off the heat and stir the soup.

Remove the pieces of oxtail and ensure all bones are taken out.

Skim the fat off the surface of the soup.

Pour the soup through a sieve to remove any remaining bones.

Return the soup to the pan and chop the meat into smaller pieces before adding it back to the soup.

Bring the soup back to a boil and serve, sprinkled with parsley.

Cooking Techniques

Equipment Needed

Spice Level: