Ox tail soup

Preparation time: 1 hr, 20 minutes

Cooking time: 5 hrs, 35 minutes


  • 2kg oxtails
  • 2 tbsps cooking oil
  • 8 cups water
  • 1 tsp salt
  • 4 peppercorns
  • 1/4 cup parsley, chopped
  • 1/2 cup carrot, diced
  • 1/2 cup celery, chopped
  • 1 bay leaf
  • 1/2 cup tomato, chopped
  • 1 tsp thyme
  • 1 tbsp flour
  • 1 tbsp butter
  • 1/4 cup white wine


In a large pot over medium-high heat, brown oxtails in oil. Add water, salt, and peppercorns; simmer, uncovered, for 2 hours. Cover and cook 3 more hours.

To the pot, add chopped parsley, diced carrots, diced celery, bay leaf, chopped tomato, and thyme. Simmer for 30 minutes, or until the vegetables are tender. Strain the stock, discard the peppercorns and bay leaves. Refrigerate stock for an hour more.

In a blender, puree the meat and vegetables. Remove from the refrigerated stock any fat from the top and reheat. Add the vegetable and meat mixture. In a large, dry pan, brown flour over high heat.

Cool slightly, then add butter, blending well. Slowly add a little of the soup stock, mix well, then return to the pot. Stir in white wine.

Heat for about 5 minutes

Serves 8

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