You are here

Oxtail Vegetable Soup

admin's picture
Ingredients
  Oxtail 1 , skinned and cut into pieces
  Oil 2 Fluid Ounce, 50 milliliter
  Onions 2 , sliced
  Carrots 2 , sliced
  Celery stalks 2 , sliced
  Turnips 2 , chopped
  Water 3 1⁄2 Pint
  Tomatoes 14 Ounce (1 Can, 400 Gram)
  Dried basil 2 1⁄2 Milliliter (1/2 Teaspoon)
  Flour 30 Milliliter (2 Tablespoon)
  Sherry 2 Fluid Ounce (50 Milliliter)
Directions

Rub the oxtail with the salt and pepper.
Heat the oil in a saucepan.
Add the oxtail and brown on all sides.
Transfer to a plate.
Add the onions, carrots, celery and turnips to the pan and fry for 10 minutes.
Return the oxtail to the pan, add the water and bring to the boil.
Cover and simmer for 4 hours or until the meat is falling off the bone.
Add the tomatoes with the can juice, basil and salt and pepper to taste.
Mix the flour with the sherry to form a smooth paste and stir it into the soup.
Bring to the boil, stirring constantly, then simmer for a further 10 minutes.
Cool, then chill for 8 hours or overnight.
Remove any fat from the surface of the soup, then pour it into a saucepan and bring slowly to the boil.
Simmer for a further 5 minutes or until it is completely reheated.

Recipe Summary

Difficulty Level: 
Bit Difficult
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Meat
Interest: 
Healthy
Cook Time: 
745 Minutes

Rate It

Your rating: None
4.1
Average: 4.1 (2 votes)