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Oxtail Soup    HT  SP  English  230mins plus overnight refrigeration

Serve 4     Hot Beef  Meat  Soups Gluten Wheat Dairy Free  Eggless England Britain  Europe



1/2 Small Oxtail, cut in pieces

2 tbsp Oil

1 Shall Turnip, diced

3 Carrots, sliced

1 Large Onion, sliced

1.1L/2pts Fresh Beef Stock

1 teasp Dried Mixed Herbs

Salt and Pepper




1. Soak the oxtail pieces for 45 minutes then discard the water.


2. Heat the oil in a large pan, add the vegetables and fry for 5 minutes. Add the stock, oxtail pieces, herbs and plenty of salt and pepper, Bring to the boil then simmer for 3 hours.


3. Cool and remove the pieces of oxtail and cut away the meat. Return the meat to the soup and refrigerate overnight.


4. To serve - remove any solidified fat from the top of the soup then bring it slowly to the boil. Simmer for 20 minutes. Serve hot.



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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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