A classic British Oxtail soup recipe is a simple meaty treat that just screams BEEF at the top of its lungs!
Slow Cooked Beef Tail Soup.
There is no rushing this recipe, it is all about breaking down the gelatinous nature of the oxtail and extracting all of that flavour!
What was once a cheaper cut of meat is now rather more costly. For good reason too and that reason is flavour.
Now it does need careful cooking and if you rush this recipe you will end up with inedible beef.
I usually make mine on the stovetop, but you could cook this in a slow cooker for 8 hours or in an Instant Pot for 90 minutes.
Once cooked the process is the same. Chill overnight and then serve the next day.
It really is my idea of comfort food heaven!
Why Chill Overnight?
Oxtail is chock a block full of fat and until you chill overnight you cannot appreciate just how much.
Now I like fat, it is where the flavour is at, but it has to be the right fat and the right amount.
When the stock has jellified overnight you will notice that it forms 3 distinct layers.
The bottom layer will be a thick, clear and jellified stock, this is where the good stuff is.
The next layer will be the impurities, you can leave these in if you like. It will make your soup a little cloudy, I usually remove around two thirds.
The final layer is fat, you will be surprised just how much there is. I get rid of all of this, there is plenty that we are returning when we shred the beef!
Now I ain’t afraid of fat, I cook my Wiener Schnitzel in pure pork lard. But the aim here is flavour and not the consumption of fat.
As a result, I do not throw it away, I heat it up and pour through a muslin cloth and use it to fry the beef recipes.
“Ox” Tail Around the World!
It ain’t just us British that are fond of oxtail!
It is used around the world, famed for its flavour and the richness it lends to recipes.
I have found Iranian, Chinese, Portuguese, Polish and Peruvian recipes that go alongside these.
- 1 Kg Oxtail
- 1 Tbsp Cooking Oil
- 200 g Onion
- 100 g Carrot
- 50 g Celery
- 3 Sprigs Thyme
- 2 Bay Leaves
- 1 Tbsp Tomato Ketchup
- 1 Tbsp Worcestershire Sauce
- 300 ml Red Wine
- 1.5 Litres Beef Stock
- 10 Whole Pepper Corns
- Salt and Pepper to taste
- 1.5 Tbsp Plain Flour
- Season the oxtail with salt and pepper.
- Heat the oil in a pan and when hot fry the oxtail to get a nice colour on all sides.
- Remove and set aside.
- Roughly chop the onion, carrot and celery.
- Add the vegetables and cook for 5 minutes scraping the bottom of the pan occasionally.
- Add in the bay leaves, thyme, red wine, tomato ketchup, peppercorns and Worcestershire sauce.
- Bring to the boil and reduce by half, this should take 4 or 5 minutes.
- Return the oxtail to the pan along with any resting juices.
- Add the beef stock and simmer on low for 3-4 hours.
- After 10 minutes have a taste and add salt as required.
- When the soup has simmered and the beef for tender strain the soup.
- Separate the oxtail from the vegetables and discard the veggies and cover the soup and meat then cool.
- When cool, refrigerate overnight.
- Around 20 minutes before you are ready to serve skim any fatty deposits from the top of the soup. Your soup should be set like a jelly!
- Gently warm the skimmed, jellified beef broth over a medium heat.
- When this is hot and liquid remove a good 250ml and add it to the flour.
- Pull the meat from the bone and then shred with your fingers.
- Whisk until you get a smooth slurry.
- Pour into the soup whilst whisking.
- When the soup has thickened add in the shredded beef and allow to gently cook out for 4 or 5 minutes.
- Serve hot with snipped chives.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 843 Total Fat: 40g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 230mg Sodium: 1079mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 4g Sugar: 9g Sugar Alcohols: 0g Protein: 78g