Oxtail Soup

Ingredients:

  • 1.5kgs Beef Oxtail
  • 2 tablespoons of fat to brown the meat ( i used leftover bacon fat)
  • 1 Large onion
  • 1/2 rib of celery, leaves included
  • 3 carrots
  • 4/5 courgettes
  • Handful of cherry tomatoes
  • 3 radishes (optional)
  • Salt and pepper
  • Beef Stock

Method:

  • Heat some of the fat in a pan and brown the meat. Sear the meat well on all sides.
  • Whilst the meat is searing, Chop up the veggies.
  • Add the Veg to the bottom of the slow cooker. ( leave the onion and celery one side)
  • Remove Oxtail from the pan and place on top of the Veg in the slow cooker.
  • Add the onion and celery, including the leaves to the pan. ( add more fat if necessary) Cook until the onion is translucent.
  • Place the onion and clery mix ontop of the Meat,
  • Add cherry tomatoes, halved.
  • Pour over Beef Stock
  • Season to Taste.
  • Cook for a couple of hours, i usually make this in the evening, let the slow cooker turn off during the night, allowing the meat to rest and absorb the flavours. Return to heat in the morning and ready by Lunch time.

 

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