Oxtail Soup (Oxtail soup)
Overview
Oxtail soup is a rich, brown British soup made from beef tails. The oxtail pieces are browned and simmered for hours with onion, carrot, celery, herbs and tomato purée, until the meat falls from the bones and the broth becomes thick and gelatinous. The meat is picked off and returned to the soup, which may be thickened with a little flour and finished with a splash of sherry or port. It is warming and deeply savoury and became well known in Britain in tins as well as homemade.
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History
Oxtail soup has been made in Britain since at least the eighteenth century, and a popular story links it to Huguenot refugees in London. Oxtail soups are also found in many other cuisines, from Korea to the Caribbean. The British version became a classic after being sold in tins in the twentieth century. Recipes vary between clear and thickened versions, and many cooks add sherry or port for extra richness and depth.
Main ingredients
Oxtail, onion, carrot, celery, tomato purée, sherry. The soup is built on rich beef broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~260 min
Ingredients
- 1.5 kg oxtail, cut in pieces
- 1 onion, 2 carrots, 2 celery sticks
- 1 tbsp tomato purée, 1 tbsp flour
- 2 l beef stock
- thyme, bay leaf
- splash of sherry
Allergens: Contains: Celery, Gluten, Sulphites. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Brown the oxtail, then the vegetables, and stir in the flour and purée.
- Add the stock and herbs and simmer for 3.5 hours.
- Remove the bones, shred the meat and return it.
- Season, add sherry and serve.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.