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Oxtail Soup (Oxtail Soup)

sjfegan

★ ★ ★ ★ ★ (0)
6
Servings

Ingredients

  • 1.5kg (3.3 lb) Oxtail, cut into pieces
  • 2 tbsp flour, for dredging
  • 2 tbsp butter
  • 1 onion, chopped
  • 2 carrots, diced
  • 1 celery stalk, chopped
  • 2 tbsp tomato paste
  • 1 bay leaf
  • 10 cups water (2.4 litres / 80 fl oz)
  • Salt and pepper to taste

Method

  1. Dredge the oxtail pieces lightly in flour.
  2. Heat the butter in a large pot and brown the oxtail on all sides; set aside.
  3. In the same pot, sauté the onion, carrot and celery until softened.
  4. Add the tomato paste and cook briefly.
  5. Return the oxtail to the pot, add the bay leaf and water, and bring to a boil.
  6. Skim any foam, then reduce to a low simmer and cook, covered, for 3–3.5 hours until the meat is falling off the bone.
  7. Remove the oxtail, shred the meat off the bones, and return it to the pot, discarding the bones.
  8. Season with salt and pepper before serving hot.

Introduction: A rich, deeply flavourful soup slow-simmered from oxtail, a beloved Victorian dish reflecting the era’s resourceful, no-waste approach to meat cookery.

Cultural Background: Oxtail soup reflects Victorian cooking’s practical use of less prized cuts, the long, slow simmering transforming a tough, bony cut into a deeply savoury, gelatinous soup that became a fashionable feature of Victorian dining, from humble kitchens to grand hotel menus.

Tips: A long, slow simmer is essential for oxtail to become properly tender and release its rich, gelatinous body into the soup. Skim the broth periodically during cooking for the cleanest-tasting result.

Variations: Add a splash of sherry near the end of cooking, a fashionable Victorian touch. Strain the soup for a clearer presentation, a more formal serving style.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Reheat gently on the stovetop over medium heat until warmed through.

Nutrition: Per serving (approx.): 380 kcal, 28 g protein, 22 g fat, 14 g carbohydrate.

FAQs:

Q: Why was oxtail popular in Victorian cooking?

A: It reflected a resourceful, economical use of a less prized but flavourful cut, which through long, careful cooking could be transformed into a rich, celebrated dish.

Q: Was oxtail soup served at formal Victorian dinners?

A: Yes, despite its humble origins, it became fashionable enough to appear on grand hotel and formal dinner menus by the later Victorian period.

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