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Oxtail soup with stout and vegetables

A recipe from the Good Food collection.

Ingredients

Oxtail soup with stout and vegetables
Oxtail soup with stout and vegetables
4½ lb. oxtails, trimmed
2 tablespoons vegetable oil
2 onions, finely chopped
1 leek, finely chopped
2 carrots, diced
1 celery stalk, diced
2 garlic cloves, crushed
2 bay leaves
2 tablespoons tomato paste
1 thyme sprig
2 sprigs Italian parsley
14 cups chicken stock
1½ cups stout ale
2 tomatoes, seeded and diced
¼ lb. cauliflower florets
¼ lb. green beans
¼ lb. broccoli florets
¼ lb. asparagus spears, cut into 1¼ inch pieces 

Method

1. Preheat the oven to 400°F. Place the oxtails in a baking dish and bake for 1 hour or until dark golden, turning occasionally. Allow to cool.

2. Heat the oil in a large saucepan over medium heat and cook the onions, leek, carrots, and celery for 3–4 minutes or until soft. Stir in the garlic, bay leaves, and tomato paste, then add the oxtails, thyme, and parsley.

3. Add the stock and bring to a boil over high heat. Reduce the heat and simmer for 3 hours or until the oxtails are tender and the meat falls off the bone. Skim off any foam that rises to the surface. Remove the oxtails and cool slightly.

4. Take the meat off the bones and discard any fat or sinew. Roughly chop and add to the soup with the stout, tomatoes, and 2 cups water. Add the vegetables and simmer for 5 minutes or until the vegetables are tender. Season.

Main ingredient:
Beef, Cauliflower, Broccoli
Cuisine:
Contemporary
Course:
Starter/Entree, Lunch

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