In our house we all love oxtail!
Oxtail used to be an inexpensive soup to make when it was thought to be a part of the beast to simply dispose of, as it was considered offal. These days however it is in much demand and, as there is only one tail to each beast, it's quite and expensive cut of meat. Usually we make a stew with it, but when it's really cold, soup is so inviting and can stretch a little further. I recall our butcher, Dave, in Wales, insisting that the only thing to do with oxtail was to make soup!
Adding barley to this soup makes it more earthy and helps to thicken the broth. Adding sugar and soy sauce gives a caramelised flavour t the vegetables.
Oxtail used to be an inexpensive soup to make when it was thought to be a part of the beast to simply dispose of, as it was considered offal. These days however it is in much demand and, as there is only one tail to each beast, it's quite and expensive cut of meat. Usually we make a stew with it, but when it's really cold, soup is so inviting and can stretch a little further. I recall our butcher, Dave, in Wales, insisting that the only thing to do with oxtail was to make soup!
Adding barley to this soup makes it more earthy and helps to thicken the broth. Adding sugar and soy sauce gives a caramelised flavour t the vegetables.
This oxtail soup recipe is best made a day or two in advance.
Making ahead helps the flavours to develop.
Ingredients:
100 g pearl barley
1 litre of water
1 kg oxtail
80ml plain flour
30-50ml olive oil
3 large carrots, roughly chopped
1 medium white radish, roughly chopped
4 celery stalk, roughly diced
10 large tomatoes, skinned and seed removed, roughly diced
1 whole garlic, crushed with pester and mortar
2 large onions, diced
4 slice bacon, diced
3 bay leaves
a few sprigs thyme or parsley
15ml soy sauce
15ml sugar
50ml tomato purée
300 ml red wine
1 litre beef stock
30g butter
Method:
In a pot, boil the barley with water.
1 litre of water
1 kg oxtail
80ml plain flour
30-50ml olive oil
3 large carrots, roughly chopped
1 medium white radish, roughly chopped
4 celery stalk, roughly diced
10 large tomatoes, skinned and seed removed, roughly diced
1 whole garlic, crushed with pester and mortar
2 large onions, diced
4 slice bacon, diced
3 bay leaves
a few sprigs thyme or parsley
15ml soy sauce
15ml sugar
50ml tomato purée
300 ml red wine
1 litre beef stock
30g butter
Method:
In a pot, boil the barley with water.
In a shallow bowl, mix the flour with salt and pepper. Heat half the oil in a large, heavy based pan until hot. Coat lightly the oxtail pieces with the seasoned flour and fry for 3-4 minutes on each side until evenly browned, then remove form pan.
With the same pan, sauté the bacon until slightly golden adding the onions and garlic mince. Add sugar and soy sauce to give a deep caramelised flavour to the vegetables. Cook onions till translucent and slightly browned at the edge. Add the remaining vegetables and cook for 4-5 minutes until the vegetables begin to soften, adding a little more oil if necessary. Stir in the tomato purée and cook for another minute or two.
Pour in the red wine and cognac, deglaze by scraping the base of the pan. Boil for a few minutes. Return the oxtail to the pan and pour in the stock and barley, with its liquid to cover.
Bring to simmer and skim off any scum that rises to the surface. Partially cover the pan and cook gently for 3-4 hours until the oxtail is very tender and comes off the bone easily. With a pair of kitchen tongs, carefully move the oxtail pieces to a large bowl. Leave the pan to cool slightly.
Strain the cooking stock through a fine sieve into a clean pan, pushing down on the vegetables with the back of a spoon to extract as much liquid as possible. Return the oxtail pieces to the pan and bring to simmer for another 10 minutes reducing the soup. Taste and adjust the seasoning of the soup. Stir in butter to give it a lustre.
The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a some red wine and fresh warmed bread. Sprinkle over some thyme or parsley, as soon as it hits the hot soup it will release an amazing fragrance.
With the same pan, sauté the bacon until slightly golden adding the onions and garlic mince. Add sugar and soy sauce to give a deep caramelised flavour to the vegetables. Cook onions till translucent and slightly browned at the edge. Add the remaining vegetables and cook for 4-5 minutes until the vegetables begin to soften, adding a little more oil if necessary. Stir in the tomato purée and cook for another minute or two.
Pour in the red wine and cognac, deglaze by scraping the base of the pan. Boil for a few minutes. Return the oxtail to the pan and pour in the stock and barley, with its liquid to cover.
Bring to simmer and skim off any scum that rises to the surface. Partially cover the pan and cook gently for 3-4 hours until the oxtail is very tender and comes off the bone easily. With a pair of kitchen tongs, carefully move the oxtail pieces to a large bowl. Leave the pan to cool slightly.
Strain the cooking stock through a fine sieve into a clean pan, pushing down on the vegetables with the back of a spoon to extract as much liquid as possible. Return the oxtail pieces to the pan and bring to simmer for another 10 minutes reducing the soup. Taste and adjust the seasoning of the soup. Stir in butter to give it a lustre.
The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a some red wine and fresh warmed bread. Sprinkle over some thyme or parsley, as soon as it hits the hot soup it will release an amazing fragrance.
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