← Nouns Cooking · British & Irish

Ingredients

• 1.5 kg Oxtail, cut into rounds
• 2 tbsp plain flour, seasoned
• 3 tbsp Vegetable oil
• 1 Onion, chopped
• 2 Carrot, diced
• 2 sticks Celery, diced
• 2 cloves Garlic, crushed
• 1 tbsp Tomato purée (paste)
• 300 ml Red wine (optional)
• 2 l Beef stock
• 4 sprigs Thyme
• 2 bay leaves
• ½ tsp black peppercorns, crushed
• 1 tbsp Worcestershire sauce
• 1 handful Parsley, chopped

Method

1. Toss the oxtail in the seasoned flour. Heat the oil in a large casserole over medium-high heat and brown the pieces well on all sides, in batches, for about 8 min per batch. Lift out.
2. Lower the heat, add the onion, carrot and celery and cook for 10 min until softened and lightly browned. Stir in the garlic and tomato paste for 1 minute.
3. Pour in the wine, if using, and bubble for 2 min, scraping the bottom. Return the oxtail, add the stock, thyme, bay and peppercorns and bring to a simmer.
4. Cover and simmer very gently for 3½ hours, skimming off fat now and then, until the meat is falling off the bones.
5. Lift out the oxtail and leave until cool enough to handle. Pull the meat off in shreds and discard the bones, fat and herb stalks.
6. Skim the soup well, return the meat and simmer for 5 min. Add the Worcestershire sauce, season and serve with parsley and crusty bread.

Tips

• Make it a day ahead and chill: the fat sets on top and lifts off in one piece, giving a cleaner soup.
• Leave out the wine and add 300 ml extra stock for an alcohol-free soup; the flour and Worcestershire sauce contain gluten.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food