John Myers
Clear Oxtail Soup
The perfect clear oxtail soup recipe with a picture and simple step-by-step instructions.
- 150 g Onions
- 300 g Carrots
- 250 g Celery
- 4 Pc. Diced potatoes
- 5 tbsp Oil
- 1 kg Oxtail
- Salt
- Pepper
- 1 tbsp Tomato paste
- 800 ml Beef stock
- 2 tsp Thyme
- 2 tsp Spice mix for game
- Finely chop the onions. Clean, peel and finely dice the carrots. Clean, wash and finely dice the celery.
- Heat 3 tablespoons of oil in a saucepan, cut the oxtail in half and fry all around in a large saucepan for 4-5 minutes and season with salt and pepper. Take out meat.
- Heat the remaining oil in the same saucepan. Roast onions, 150 g carrots and 125 g celery in it for 5 minutes. Stir in tomato paste and roast briefly. Deglaze with beef stock. Add the thyme.
- Add the meat, fill up with 1 l of cold water and simmer gently (over low heat) in the half-closed pot for 2 1/2 hours, frequently skimming the cloudy matter from the surface. Add the game seasoning 30 minutes before the end of the cooking time. Season well with salt and pepper.
- Remove the meat and cut into small cubes with the knife. Bring the broth with the remaining vegetables and the potato cubes to the boil for another 20 minutes. Put the meat cubes back in the soup.
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