A filling, hearty and full-bodied soup, perfect for winter.
In this recipe, the oxtail cooks very slowly until the meat is falling off the bone, resulting in rich, meaty broth that is a meal in itself.
• 2Kg Oxtail (cut into pieces)
• ½ Cup Oil
• 1 Cup Chopped Onion
• 6 Diced Carrots
• 4 Stalks Celery (Chopped)
• 4 Cloves of Garlic (Chopped)
• Salt & Pepper
• 2 Bay Leaves
• 750ml Red Wine
• 3 Cups of Water
• 4 Tablespoons of Plain Flour
• Brown Oxtail in pan with 4 tablespoons of Oil
• Place oxtail into a large pot and drain oil from pan
• Pour 1 cup of the wine in pan to remove the brown bits, then pour into pot with oxtail
• Add vegetables to pot, adding garlic to taste, season with salt and pepper.
• Put bay leaves in a muslin bag and add to the pot with the remaining wine
• Add water and make sure the meat is well covered by adding more water if necessary
• Bring to a boil and simmer for 3hrs, skimming off any scum that rises to the surface
• When meat falls off the bone, remove pot from heat.
• Strain into large bowl
• Return liquid and meat with vegetables to pot
• In frying pan, heat 2 tablespoons oil, stir in flour and add some stock if needed, to blend smoothly.
• When smooth, add to soup pot.
• Cook soup until required (stirring occasionally)