Oxtail Soup

Indulge in the heartwarming richness of this Oxtail Soup, a comforting classic elevated with the subtlety of sherry. Slow-cooked to perfection, this soup promises deep, flavorful comfort for your palate. Whether enjoyed as a smooth blend or with a chunkier texture, its soul-soothing qualities remain undeniably irresistible.Enriched with sherry, this slow-cooked soup is a classic for flavorful comfort eating. If you prefer a chunky texture, the soup also tastes good unblended.

SERVES 6
PREP 20 MIN
PLUS 1 HR CHILLING
COOK 4 HR 45 MIN
FREEZE UP TO 3 MONTHS
WITHOUT THE SHERRY

INGREDIENTS:

• 2 tbsp vegetable oil
• Salt and freshly ground black pepper
• 1lb 5oz (600g) oxtails, disjointed, available from your butcher
• 1 onion, sliced
• 2 quarts (2 liters) water
• 2 carrots, diced
• 2 celery ribs, diced
• 14½oz (400g) can diced tomatoes
• ¼ bunch of parsley
• 1 bay leaf
• 2 sprigs of fresh thyme
• 1 tbsp all-purpose flour
• 1 tbsp (15g) butter
• ⅔ cup (150ml) dry sherry

INSTRUCTIONS:

1. Heat the oil in a large saucepan, season the oxtails with salt and pepper, add them to the hot oil, and cook until golden on all sides. Add the onion and cook until softened slightly. Add the water, season with salt and pepper, and simmer, uncovered, for about 2 hours. Cover and continue to simmer for another 2 hours. Check to see if you need more liquid during cooking, and add as needed.
2. Add the carrots, celery, and tomatoes. Tie the parsley, bay leaf, and thyme sprigs together with kitchen string and place in the pan. Bring to a boil and simmer for 30 minutes, or until the vegetables are tender.
3. Remove the herb bundle and discard. Scoop out the meat, remove from the bones, and discard the skin and bones. Strain the stock, reserving the vegetables. Refrigerate the stock for an hour or more. Using a blender, process the meat and vegetables and set aside.
4. Once the stock is chilled, remove the fat from the top and discard. Reheat the stock. In a large, dry frying pan, brown the flour over high heat. Cool slightly. Add the butter and blend. A little at a time, stir in the stock and the meat-vegetable puree. Season with salt and pepper to taste, and add the sherry just before serving.

In the end, what you have is a soup that encapsulates both time-honored tradition and modern refinement. The tender oxtails, mellowed onions, and vibrant vegetables meld seamlessly in a broth enriched by the deep tones of sherry. Whether savored on a chilly evening or simply as a culinary delight, this Oxtail Soup is a testament to the joys of slow-cooked comfort, perfect for soothing the soul.

Enjoy your delicious Oxtail Soup!