Unlike the canned varieties, this oxtail soup is thin and clear with a light delicate flavour. Make it for a winter dinner party.
Preparation: 15 minutes
Cooking: 4-4½ hours
Soaking time required
Calories per serving: 190
For 6 Servings
900g - 1¼kg (2-2½Lbs) oxtail, cut into 5cm (2") pieces, soaked in cold water for 2-3 hours
25g (1oz) beef dripping
2.75 litres (5 pts) water
2 onions, chopped
2 carrots, chopped
sprig of parsley
sprig of thyme
1 bay leaf
8-10 peppercorns
salt and pepper, to taste
225g (8oz) tomatoes, chopped
75ml (3fl oz) dry sherry
Preparation
Drain oxtail and pat dry with absorbent paper. Brown in dripping in a large pan for 2-3 minutes. Add water, onions, carrots, parsley, thyme, bay leaf and peppercorns and a little salt. Bring to boil, skim surface scum, then cover and simmer very gently for 3½-4 hours. (Halfway through cooking, set lid half on pan to reduce stock.)
Strain soup. Remove 2 or 3 tbsp meat from bones and shred. Discard remainder. Return broth to pan and skim off fat from surface. Bring to boil again, add tomatoes and cook for 10-15 minutes.
To clear soup, strain 2 or 3 times through a piece of fine muslin. Return to pan, add sherry, meat and seasoning. Bring almost to boil and serve.
Tasty ideas:
Cheese straws make a good accompaniment to this soup. Roll out puff pastry thinly, sprinkle with a little grated cheese and dried basil, cut into thin strips and twist. Bake in oven at 190C (375F/Gas 5) for 7-10 minutes or until golden.
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