Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Joint the oxtail and blanch it (put it into a saucepan with a pinch of salt, cover with cold water, and bring to the boil.
Strain off the water, put the joints into cold water for a minute, and then wipe them with a cloth.
Season the tablespoon of flour with salt and pepper, and coat the joints of oxtail with it, I find it best to place the seasoned flour into a plastic food bag and then add the oxtail and give it all a good shake.
Melt the dripping or oil in a saucepan, and brown the joints well, turning them over so that all sides are browned. Add the stock or water and bring to a boil, boil gently for about 30 minutes, skimming off the scum as it rises.
Tie up the peppercorns, thyme, bay leaf, and parsley in a piece of muslin.
Pour off any excess fat, add the herb and spice parcel and diced vegetables, season with salt & pepper and simmer for three and a half hours, then strain off the stock.
Set aside the pieces of oxtail, rub the vegetables through a sieve or you can use a blender, skim off any fat from the stock, and add the vegetable puree to it. Put in a saucepan; if the soup seems a little thin remove some of the soup let cool slightly and whisk in a tablespoon of flour whisk this into the simmering soup and let simmer until the flour has cooked in and thickened the soup.
Serve hot and Enjoy!
