📝 About This Recipe
A cornerstone of British culinary heritage, this oxtail soup is a masterclass in patience and depth of flavor. This rich, mahogany-hued broth is achieved through long, slow simmering, which coaxes the gelatinous collagen from the bone into a silky, velvet-like texture. Infused with root vegetables, dry sherry, and a bouquet of English herbs, it is the ultimate cold-weather comfort food that warms the soul.
🥗 Ingredients
The Meat and Aromatics
- 1.5 kg Oxtail (cut into thick segments by your butcher)
- 3 tablespoons Plain Flour (seasoned with salt and black pepper)
- 2 tablespoons Beef Tallow or Vegetable Oil (for searing)
- 25 g Unsalted Butter (for sautéing)
The Mirepoix and Base
- 2 large Yellow Onions (finely diced)
- 3 medium Carrots (peeled and diced into small cubes)
- 2 pieces Celery Stalks (finely diced)
- 1 medium Leek (white part only, cleaned and sliced)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Purée
Liquids and Herbs
- 2 liters Beef Stock (high quality, low sodium)
- 150 ml Dry Sherry (such as Amontillado or Oloroso)
- 1 tablespoon Worcestershire Sauce
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaves (dried)
- 6-8 pieces Whole Black Peppercorns
👨🍳 Instructions
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1
Preheat your oven to 160°C (320°F). Pat the oxtail pieces dry with kitchen paper to ensure a good sear.
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2
Dredge the oxtail segments in the seasoned flour, shaking off any excess. This helps thicken the soup later and adds a nutty depth.
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3
In a large, heavy-based ovenproof Dutch oven, heat the oil over medium-high heat. Brown the oxtail in batches until dark and crusty on all sides. Do not crowd the pan. Remove meat and set aside.
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4
Reduce heat to medium. Add the butter, onions, carrots, celery, and leeks to the same pot. Sauté for 10-12 minutes until soft and starting to caramelize.
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5
Stir in the garlic and tomato purée. Cook for 2 minutes until the tomato paste turns a dark brick-red color, releasing its sweetness.
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6
Pour in 100ml of the dry sherry to deglaze the pot, scraping up all the 'fond' (the brown bits) from the bottom with a wooden spoon.
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7
Return the oxtail to the pot. Add the beef stock, Worcestershire sauce, thyme, bay leaves, and peppercorns. Bring to a gentle simmer.
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8
Cover with a tight-fitting lid and transfer to the oven. Cook for 3.5 to 4 hours, or until the meat is literally falling off the bone.
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9
Carefully remove the oxtail pieces from the soup. Allow them to cool slightly, then shred the meat from the bones, discarding any excess fat or gristle.
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10
Strain the liquid through a fine-mesh sieve into a clean pot, pressing down on the vegetables to extract all the flavor. Discard the solids.
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11
Skim any excess fat from the surface of the broth. Return the shredded meat to the liquid and bring back to a simmer on the stovetop.
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12
Stir in the remaining 50ml of sherry. Taste and adjust seasoning with salt and pepper. The soup should be thick, glossy, and deeply savory.
💡 Chef's Tips
For the best flavor, make the soup a day in advance; the flavors develop significantly overnight and the fat is easier to remove once chilled. If you prefer a chunkier soup, do not strain the vegetables out in step 10; simply remove the bones and herbs. Always use a good quality dry sherry—it provides the characteristic 'British' finish that defines this dish. If the soup feels too thin after straining, simmer it uncovered for 15 minutes to reduce and concentrate the liquid.
🍽️ Serving Suggestions
Serve in warmed deep bowls with a generous swirl of double cream on top. Pair with thick slices of buttered crusty sourdough or traditional Irish soda bread. A glass of the same dry sherry used in the cooking makes an excellent beverage pairing. Garnish with freshly chopped flat-leaf parsley for a hit of brightness against the rich broth.