Oxtail Soup (Beessterttsop)
The Quirky Foodster Team
Ingredients
- Oxtail, cut into pieces — 1.2 kg (2.6 lb)
- Onion, chopped — 1
- Carrots, sliced — 2
- Celery stalks, chopped — 2
- Tomato paste — 2 tbsp
- Oil — 2 tbsp
- Water — 1.9 L (64 fl oz)
- Bay leaf — 1
- Salt and pepper — to taste
Method
- Heat the oil in a large pot and brown the oxtail pieces on all sides.
- Add the onion, carrot and celery, and cook for 5 minutes until softened.
- Stir in the tomato paste, then add the water and bay leaf.
- Bring to a boil, then reduce to a gentle simmer and cook, partially covered, for 3–3.5 hours until the meat is falling off the bone and the broth has thickened and become rich.
- Skim any excess fat from the surface as needed.
- Season with salt and pepper and serve hot.
Introduction: A rich, deeply flavourful soup made from slow-simmered oxtail and root vegetables, a hearty winter favourite across Namibia.
Cultural Background: Oxtail soup reflects the resourceful, no-waste tradition of Namibian farm cooking, transforming a tougher cut of meat into a rich, gelatinous soup through long, slow simmering, popular for warming up cold winter evenings.
Tips: A long, slow simmer is essential to fully break down the tough oxtail and extract its rich, gelatinous flavour. Skim the surface periodically during cooking for the cleanest-tasting broth.
Variations: Add a splash of red wine to the pot for extra depth. Include diced potato in the last 30 minutes of cooking for a heartier soup.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat until warmed through.
FAQs:
Q: Why does oxtail take so long to cook?
A: It's a tough, connective-tissue-rich cut that needs a long, slow simmer to become tender and release its rich flavour into the broth.
Q: Can this soup be made ahead?
A: Yes, and the flavour often improves after a day in the refrigerator, similar to many slow-cooked stews.
- Oxtail, cut into pieces — 1.2 kg (2.6 lb)
- Onion, chopped — 1
- Carrots, sliced — 2
- Celery stalks, chopped — 2
- Tomato paste — 2 tbsp
- Oil — 2 tbsp
- Water — 1.9 L (64 fl oz)
- Bay leaf — 1
- Salt and pepper — to taste
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