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This is a must-try, this is an awesome Slow-cooked Oxtail Soup Not out of a can. Slow-cooked oxtail not out of a can but with swede and potato mash, broccoli, and quails eggs.
Here is the stuff you need to know to make this dish but the most important thing to know is that you can use each recipe to make up other dishes.
I think it is so important to mix and match different elements. For instance, I did a swede and potato mash (through a ricer) but put a dent in the top of the mash and filled it with sweet basil oil.
Instead of the mash, I could have used a carrot and orange puree, which would also have worked really well with the backdrop of the dark meat and soup.
For me, learning to cook the different elements of a dish is like learning how colors go together in a painting, the more you have in your arsenal the more different types of painting/meals you can create.
Slow-cooked Oxtail Soup Not out of a can
- Prep Time: 1 hours
- Resting Time: 12 hours
- Cook Time: 4 hours
- Total Time: 17 hours
- Category: Dinner Recipes
When it came to the soup I just skimmed the top layer of fat when it had cooled and added a tablespoon of cornflour to a couple of tablespoonful’s of the soup until it formed a slurry then stirred it into the warm soup as I heated it to a simmer and thickened it that way.
I rewarmed the meat by adding a little of the soup to the meat so that when I reheated it the meat didn’t stick to the pan.
- 1 kg (35 oz) Oxtail
- 1 Tbsp Cooking Oil
- 200 g (11/3 Cup) Onion
- 100 g (2/3 Cup) Carrot
- 50 g (1/3 Cup) Celery
- 3 Sprigs Thyme
- 2 Bay Leaves
- 1 Tbsp Tomato Ketchup
- 50 ml (3 Tbsp + 1 Tsp) Worcestershire Sauce
- 300 ml (1 1/4 Cup) Red Wine
- 1.5 litres (1.5 Quarts) Beef Stock
- 10 Whole Pepper Corns
- 1.5 Tbsp Plain Flour
Season the oxtail with salt and pepper generously.
Heat the oil in a pan and when hot fry the oxtail to get a nice colour on all sides.
Remove and place in a saucepan with a 3.5 litre (2.5 quarts) capacity.
Roughly chop the onion, carrot and celery into 1-2cm dice.
Add the vegetables to the pan that we seared the oxtail in and cook for 5 minutes scraping the bottom of the pan occasionally.
Pour in the Worcestershire sauce and reduce to almost nothing, stirring occasionally.
Pour in the red wine and reduce it by half, stirring occasionally.
Stir in the tomato ketchup and then pour over the oxtail.
Add the beef stock and simmer on low for 3-4 hours.
Add in the bay leaves, thyme, and peppercorns.
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 liquid and meat in separate bowls 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 jelly!
Remove around two-thirds of the cloudy sediment.
Gently warm the remaining jellified broth over medium heat.
Pull the meat from the bone and then shred with your fingers.
When this is hot and liquid remove around 125ml (half a cup) and add it to the flour.
Whisk to form a smooth slurry.
Pour into the soup whilst whisking.
Cook for 5 to 10 minutes stirring occasionally.
Add in the shredded beef and allow to gently warm through for 4 or 5 minutes.
For the mash, I boiled potatoes separately from the swede and buttered both when done.
Seasoned the mash with salt and pepper to taste.
I used a Chefs ring to make a perfect circle of mash on the plate. If you don’t have a chef’s ring, cut a pringles tube down to use instead.
The broccoli, steam some broccoli, but do not get it mushy, it must still be crispy or to your own taste.
The sweet Basil oil
I love this and use it in many savoury dishes.
There are loads of basil oil recipes out there that you can make and will last a few days, this one (my own hurrah) will last for months and you can use it on loads of things from salads to savouries.
Take two large bunches of basil leaves and pop them into 250 ml of neutral oil.
I use cold-pressed rapeseed oil as its flavour really compliments the basil but Olive oil will do.
Bash or crush the leaves but leave them tied up.
Warm the oil until nearly but not boiling and then pop in the basil leaves and submerge them.
Leave them to cool but stir them around in the oil first.
When cooled take out the basil but squeeze out as much oil as you can. Discard the basil.
Take a coffee filter and let the oil seep through it into a jug.
Rewarm the oil and then add one large teaspoon of honey into the oil and stir through.
Taste it and see if it needs more honey (probably won’t!).
Cool and bottle the oil and use it for a few months (kept in the fridge).
Quail’s eggs (so easy)
Bring a pan to a boil.
Use a slotted spoon to drop the eggs into the pan.
Simmer for 2 minutes exactly then empty the pan of hot water and fill it with cold water to stop the eggs from overcooking.
Leave for a minute, then get your kids or neighbours to peel the eggs for fun.
Slice them in half and serve.
Prepared, tried, and tested Darrel Jason Cattrell from SA Tasty Recipes – Saffas Daily Recipes and The Chef’s Challenge
Original post: Krumpli
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- Serving Size: 1
- Calories: 6729
- Sugar: 56
- Sodium: 5016
- Fat: 21
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 283
- Fiber: 21
- Protein: 23
- Cholesterol: 24
What country did oxtail originate from?
Oxtail soup: a quintessentially British comfort food, with humble beginnings. Thought to have originated in London’s east end by Spitalfields-dwelling Huguenots in the seventeenth century, the dish combines beef tails in a vegetable stew.
You will find other very interesting Oxtail dishes on the blog as well.
You may also wish to have a peek at our Soup Recipes
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2 thoughts on “Slow-cooked Oxtail Soup Not out of a can”
I have never had ox tail soup!
You should try this one – its awesome