Rich oxtail soup : recipe

I love a rich winter soup – and oxtail is a nostalgic childhood favourite that mum used to make. So, I was really excited when I stopped in this week at the Shire at James & Pip’s Family Butchery and found this wonderful recipe. It’s from their second book (and the first in the New Holland series “dinner with …” – can you guess? yes Dinner with the Butcher)

Rich Oxtail Soup

2 oxtails jointed
plain flour
2 tablespoons oil
2 onions, diced
1 clove of garlic, crushed
2 cups (500ml/16 fl oz) white wine
425g (14oz) tinned tomatoes, crushed
1 tablespoon tomato paste

Roll oxtails in plain flour. Heat the oil in a heavy saucepan and brown the oxtails. Add the onion and garlic and sauté for 2 minutes. Add the wine, tomatoes and tomato paste and mix together well. Bring ingredients to the boil while stirring, reduce heat, cover and simmer for 2½ hours. Top up with a little water if necessary. Serve with crusty bread and sprinkle
with chopped parsley. This soup freezes perfectly.

James & Pip’s butchers tips:
Ask the butcher for advice on the best substitute meat to use for the dish when experimenting with recipes as the wrong cut of meat can become tough and chewy.

Gently stir in 200ml (7 fl oz) of cream to a pureed soup and heat through, just before serving, for a lovely rich soup.

James & Pip’s Butchery
1343 Princes Hwy, Heathcote NSW 2233 Australia
+61 2 9520 8266

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Comments for this article

2 Responses to “Rich oxtail soup : recipe”

  1. Tony Hollingsworth says:
    May 17, 2011 at 6:52 am

    OMG Becca that looks divine – must make it soon.

    Thanks for sharing this.


  2. Helen Beverley says:
    May 18, 2011 at 9:19 pm

    A superb recipe using a superb cut.

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