Oxtail Soup | recipe

Cold wintry days call for heart warming soups and stews - this oxtail soup is one of my favourite comfort food recipes.

This soup doesn't break the bank, as oxtail is still relatively cheap. Oxtail brings a huge amount of flavour as it slow cooks and the marrow from the bones gently simmer out. I add ox cheek to the soup to add more protein and make it even heartier, but this is up to you. This soup is also jammed full of veggies, making it feel like it does good for your body as well as your soul.

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Ingredients:

Makes 8-10 portions

• 4-6 pieces of oxtail (approx 500g)

• 250-500g ox cheek, diced into large chunks

• 2 tbsp cornflour (for coating - alternatively, use plain flour)

• 1 onion, diced

• 2-3 garlic cloves, minced

• 5 medium carrots, roughly chopped in 2-3cm pieces

• 1 cabbage, shredded

• 1-2 celery sticks, sliced

• 150g tomatoes - I prefer using 3-5 medium tomatoes, quartered, but it also works with plum tomatoes - halved (Covid substitutions!)

• 1.5 litre beef stock (or broth)

• 2-3 bay leaves

• 1-2 tsp mixed herbs (I usually use a mix of parsley, marjoram, oregano)

• 1 tsp + 1 tbs smoked paprika

• 1-2 tbs olive oil

• Salt and pepper, to taste

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Method:

1. Preheat the oven to 160c.

2. Mix the cornflour with 1 tsp of paprika, and lightly dredge the meat.

3. In a large cast iron pot (or any pot that is suitable for both the hob and oven), heat some oil over a medium-high heat and brown the meat in batches. Remove and set aside.

4. Add a little more oil (if necessary), reduce to a low-medium heat and sauté the onion for 3 minutes until softened and translucent - stir often to avoid browning/burning. Add the garlic and sauté for a further 2 minutes.

5. Return the meat to the pan, alongside the carrots, celery, tomato and cabbage.

6. Add the tomato paste and paprika, mix all the contents.

7. Add the stock and herbs (bay leaf and italian herbs and bring to the boil), alongside a large pinch of salt and a good few cracks of black pepper.

8. Bring to the boil. Cover the pot with the lid and place in the oven for 2 hours.

9. Taste, and season if necessary.

Serve with buttered crusty bread, or boursin if you're feeling indulgent.

Tip: Add a few drops of Tabasco on serving, if you like a bit of a kick.

Bon appetit!

Tip: Portion the oxtail into freezable bags and keep ready for easy hearty meals.

#winterwarmer #dinner #mealprep