Oxtail and Vegetable Soup

Ingredients

• 1.2 kg oxtail pieces
• 2 tbsp cake flour
• 2 tbsp cooking oil
• 2 large onions, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 2 potatoes, cubed
• 2 tbsp tomato paste
• 2 litres beef stock
• 2 bay leaves
• 1 tsp dried thyme
• 1 tbsp Worcestershire sauce
• salt and black pepper to taste

Method

1. Season the oxtail with salt and black pepper and dust lightly with flour.
2. Heat the oil in a large heavy-based pot and brown the oxtail thoroughly in batches.
3. Remove the oxtail and cook the onions, carrots and celery in the same pot until softened.
4. Stir in the tomato paste and cook for 1 minute.
5. Return the oxtail to the pot and add the beef stock, bay leaves, thyme and Worcestershire sauce.
6. Bring to the boil, cover and reduce the heat to very low.
7. Simmer gently for about 2 and a half hours until the oxtail is tender.
8. Add the potatoes and cook for another 30 to 40 minutes.
9. Skim excess fat from the surface and remove the bay leaves.
10. Remove the meat from some of the oxtail bones and return it to the soup if desired.
11. Season to taste and serve piping hot.