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Oxtail Soup/Stew Recipe SW style?

#2
I make mine the same as the normal recipes, but I like my oxtail soup to be like the tins... Almost smooth. So instead of using flour, I just cook it all up without the flour, and then blitz, I find the blitzing is enough to thicken it to my taste.

1 oxtail
2 carrots diced
1 turnip diced
2 onions diced
salt/pepper (to taste)
3 tablespoons parsley chopped finely
1 bay leaf
1 sachet bouquet garni
4 pints water

Cut the tail into small joints
- fry the joints until brown (using fry light)
- Pour off any excess fat and add the water, salt, pepper and parsley and bay leaf.
- Simmer for about 2 hours.
- Leave to go cold and remove any solidified fat.
- Add the diced vegetables, bring to the boil and simmer for another 2 hours.
- Remove bones carefully and let the soup cool.
- Blend the soup and season well.
 
Last edited:
#4
Plus, if you like it a bit thicker, just use less water, it's easier to add water than it is to thicken it.
 


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