• Erik Hassy

Oxtail soup with veggies

In keeping with the weather motif, here is another soup recipe that is a version of an old classic that my great- grandmother used to make for my grandfather and his brothers and sisters. She was from Argentina and married my great- grandfather who was Scottish. They ended up having a large family and what she did was incorporate a lot of dishes from the UK into her repertoire along with some South American standards. Because of this, my grandfather developed a love for dishes like oxtail soup, blood sausage and kidney pie. While I can’t say that I am a fan of kidney pie, I can say that I really enjoy this dish as it’s a very savory soup with a lot of different flavors that improve over time. Also regarding the oxtail, you are going to be more than likely using a cow tail since we do not really have many oxen here in the US. Also you will probably need to order it specifically from the butcher in your local grocery store as it seems it was something not normally stocked this time of year. This recipe serves 4-6 people.


2 lbs. Oxtail, cut into joints

2 Tbsp. butter

2 medium onions, chopped

2 medium onions chopped

2 celery sticks sliced

2 cooked bacon strips, chopped

8 cups beef stock

2 bay leaves

2 tsp flour

4 tbsp. sherry, port or Madeira

1 bouquet garni( if you cannot find this, you can make it yourself by wrapping 1 bay leaf, 1 sprig thyme and a few parsley stems in cheesecloth.)

Kosher salt and ground pepper


1: Wash and dry the pieces of oxtail and trim off any fat. Melt the butter in a large pan, and then add the oxtail in batches. Brown them quickly on both sides and then lift the meat out to a plate.

2: Add the onions, carrots, celery and bacon to that pan. Cook over a medium heat for 5-10 minutes while stirring occasionally until the vegetables are golden brown.

3. Return the oxtail to the pan and add the stock, bouquet garni, bay leaves and seasoning. Bring just to a boil and skim off any foam. Cover and simmer for about 3 hrs. You will be able to tell when meat is tender enough to fall off bone.

4: Strain the mixture to remove the bouquet garni and bay leaves and leave to cool slightly. When the oxtail has cooled enough to handle, pick off the meat and cut into small pieces. Skim off any fat that has risen to the surface and then transfer to a large pan. Add the pieces of meat and vegetables and re-heat.

5: Using a whisk, blend the flour with cold water to make a paste. Then stir in a little of the hot stock, then pour the mix into the pan while stirring. Bring the soup to a boil while stirring until the soup thickens slightly. Reduce the heat and simmer gently for about 5-10 minute.

6. Season with salt, pepper and lemon juice to taste. Then stir in the port, sherry or Madeira and serve in warm bowls.

Oxtail soup is most often served as a first course at a celebratory dinner but can also be a main course. The servings are small because the soup is rich. Fresh, chopped parsley is a beautiful garnish and baguette is very popular as a side. I hope you enjoy this recipe. Let me know what you think . If you've liked what you've seen so far please sign up below so you can receive email notifications when we post new material

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