Oxtail Soup

2.5 LITRES

Ingredients

Oil                                                                           100 ml

Oxtail (end pieces)                                                   225 g

Onions                                                                     100 g

Carrots                                                                     150 g

Tomato puree                                                           25 g

Flour                                                                        100 g

Brown stock                                                            3 ltr

Bouquet garni                                                           1 small

Turnips                                                                    50 g

Peas                                                                         25 g

Salt

Pepper

Method

  1. Cut the oxtails into small pieces through the joints.
  2. Peel and dice the onions, carrots and turnips. Put aside the turnip.
  3. Fry the meat and vegetables together in hot oil to a light brown colour.
  4. Add the flour and cook to a brown roux.
  5. Add the tomato puree and the stock.  Bring to the boil, skim add the bouquet garni and seasoning and simmer for 2½ hours.
  6. Cook the turnip in boiling salted water.  Ad the peas, cook and refresh.
  7. Remove the oxtail from the soup, allow to cool, remove the flesh and cut into small dice.
  8. Strain the soup, reboil, adjust the seasoning and consistency.
  9. Add the garnish of peas, carrots, turnips and oxtail meat and serve.

 

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