Oxtail soup

    3 hours 30 min

    Parsnips, turnips, mushrooms, barley and brandy give this oxtail soup a unique flavour. For best results, roast the oxtails for forty-five minutes before you prepare the soup.

    17 people made this

    Serves: 7 

    • 1.3kg beef oxtail
    • 3 teaspoons salt
    • 1/4 teaspoon ground black pepper
    • 1 onion, chopped
    • 2 carrots, sliced
    • 1 parsnip, sliced
    • 1 turnip, peeled and diced
    • 2 tablespoons brandy (optional)
    • 1.5 litres water, divided
    • 1/2 teaspoon dried savory or dried thyme
    • 1 bay leaf
    • 100g barley
    • 60g dried mushrooms

    Prep:20min  ›  Cook:3hr10min  ›  Ready in:3hr30min 

    1. Preheat oven to 220 C / Gas 8.
    2. Rehydrate the dried mushrooms in hot water for 30 to 45 minutes. Drain and slice.
    3. Trim all fat off oxtails. Arrange in a shallow roasting tin. Roast in reheated oven for 45 minutes. Drain off any cooking fat, reserving about 2 tablespoons.
    4. Add 250ml of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bits and make a gravy; reserve for later.
    5. In a large stock pot, cook onion, carrots, parsnip, mushrooms and turnip in reserved cooking fat until soft, about 10 minutes. Add roasted oxtails. Drizzle brandy over the meat; ignite to burn off alcohol.
    6. Pour gravy over the oxtails and vegetables. Add 1.25 litres of water. Add savory, bay leaf, barley, salt and pepper. Bring to the boil; reduce heat and cover. Simmer slowly for 2 hours. Adjust seasoning before serving.

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