Recipe By Jaxters
Ref: 700
Heading: Starters & Soups
Cuisine: British & Irish
Food Type: Meat
No of Portions: 8
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Ingredients & Prep
1500 ml
Water
1000 g
Oxtail pieces on the bone
100 g
Potatoes waxy peeled chopped in small chunks
200 ml
Port
2 Onion brown chopped
2 Carrots large peeled & chopped
2 Celery stalks chopped
2 Beef stock cube/s or gel pot/s
2 Garlic clove chopped
2 Bay leave
2 tbsp
Sherry dark sweet
2 tbsp
Butter melted
1 tbsp
Tomato purée
1 tbsp
Bovril
1 tbsp
Worcestershire Sauce
1 tbsp
Flour
1 tsp
Dijon mustard
1 tsp
Fresh thyme leaves
1 tsp
Freshly ground black pepper
3 tbsp
Rapeseed or veg oil
Method
Step 1
Use a good size lidded saucepan or cooking pot, place over a med heat, first brown off Ox tail pieces in batches on both sides in the oil, then remove & set aside, then fry off onion, celery, carrot & garlic until soft for about 5 mins.
Step 2
Next add wine & sherry & reduce liquid by half, then add pepper, thyme, water, stock cubes/gel pots, mustard, Worcestershire sauce, Bovril, tomato puree & potatoes, stir all together, then add browned Oz tail pieces, place the lid on & cook for 3 hours on the lowest heat possible, give it a stir now & then to stop it catching on the bottom.
Step 3
Next when cooked remove the Ox tail, carrot & potato pieces & pick out all the meat & set aside.
Step 4
Mix the flour & melted butter in a small bowl, then add to the soup & whisk in as it goes in.
Step 5
Next pick all the meat off the bones, add back in the pot with carrots & potatoes, re-heat soup & serve.
Suggestion & Tips
Have with buttered crusty bread. Can be made in advance & re-heated later or frozen.