With winter well on its way, I thought I'd share some delicious thick and tasty soup recipes! Oxtail needs long, slow cooking, but the end result is worth it!
Ingredients:
1 oxtail
15 ml butter or dripping
1 large onion, chopped
3 medium carrots, diced
1 medium turnip, thinly sliced
2 medium tomatoes, skinned and finely chopped
45 ml chopped celery
3 peppercorns
2 whole cloves
2 litres water
1 bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 bay leaf)
125 ml cake flour
25 ml sherry or dry red wine (optional)
5 ml salt
1 ml cayenne pepper
Method:
Wash the oxtail well and separate it at the joints. Melt the butter or dripping in a heavy based saucepan. Add the meat and the onion and saute till the onions are golden and the meat browned. Add the remaining vegetables, the peppercorns, cloves, water and bouquet garni and simmer, covered, for 3 hours. Remove the meat when it's tender and strip it from the bones, remove the bouquet garni and strain the soup, reserving the stock. Puree the vegetables in a blender or food processor. Add the puree to the stock and return the saucepan to the stove. Mix the flour to a paste with a little water and stir it into the soup to thicken it. Add the sherry or wine and season with salt and cayenne pepper. Add the meat and serve immediately.
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