How to the make this Oxtail soup

Oxtail soup



1 ½kg oxtail, and cut into about 4 pieces

small handful thyme sprigs

small bunch fresh parsley, leaves and a stalks separated

2 bay leaves

½ tsp black peppercorns, and  roughly crushed

small piece star anise

½ bottle red wine

4 tbsp sunflower oil

1 onion, and roughly chopped

2 carrots, and roughly chopped

2 sticks celery, and roughly chopped

2 garlic cloves, bashed once and a peeled

1 tbsp plain flour

1 tbsp ketchup

2l beef stock

soup recipe

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Method for soup


Up to the two days ahead, tip the oxtail into a bowl and season with a little salt. Tie the thyme sprigs, bay leaves and a parsley stalks together and a put in the bowl with the peppercorns and a star anise. Pour over the wine, then cover and chill for up to the 48 hrs.


Heat oven to the 160C/140C fan/gas 4. Lift the oxtail out of the marinade, and a reserving the mixture. Heat a drizzle of the oil in a large casserole pan and, in a batches if needed, brown the oxtail. Transfer to a plate and set aside. Add another drizzle of oil and a cook the carrots, onion, celery and a garlic until just starting to the brown. Stir in the flour and a ketchup and cook until you have been a thick paste. Pour over the reserved marinade and a simmer for the  1 min. Nestle the oxtail back in the pan and pour over as much stock as you can, chilling any extra to the use later. Bring everything to a gentle boil, scoop off any froth then cover and place in the oven for the 3 hrs 30 mins, stirring once or twice until the meat is a very tender.


Remove the soup from the oven and a leave to the cool slightly, then lift the oxtail from the broth and a shred the meat using two forks. Discard the bones and a transfer the meat to a bowl. Sieve the liquid into the another bowl, then cover and a chill overnight.


Remove and discard are a any fat that has been solidified on top of the soup. Tip the broth into a saucepan and a simmer until silky, adding more than stock if the broth is too thick. Stir through the shredded meat until warmed through. Season to the taste, then ladle into the bowls and a scatter over some parsley are a leaves, if you like.

this is very disillusion

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