Ox-tail Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of ox-tail with vegetables, herbs and spices cooked in stock that's clarified with veal and egg whites and finished by the addition of vegetables. The full recipe is presented here and I hope you enjoy this classic British version of: Ox-tail Soup.
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This is a classic recipe for a Victorian version of Ox-tail Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 142.—OX-TAIL SOUP.
Cut up an ox-tail through the joints; boil the pieces for ten minutes in water—drain and cool them; and then with a meat saw divide the larger pieces into four—by holding the saw between the chest and the edge of the table firmly, so that, by pressing the pieces of tail upon the edge of the saw, and then drawing them sharply to and fro, they will be easily divided. Next, place the pieces of ox-tail in a stewpan with carrot, onion, celery, garnished bunch of parsley and thyme, six cloves, a blade of mace and a dozen peppercorns; fill up with a gallon of good stock, or water (if the latter, three pounds of gravy beef nuts be added); set them on the fire to boil, skim well, and then set the stewpan to boil gently by the side of the fire until the pieces of tail are done : this will take about two hours. As soon as done, the stock must be strained from the tails, cleared from all grease, and after being clarified (see No. 6), must be strained into a soup-pot containing scooped carrots and turnips, button onions, and celery cut in the same manner as for jardinière soup, No. 133, and being finished in exactly the same way, pour it into the soup-tureen already containing the pieces of ox-tail, previously made hot.
Modern Redaction
Ingredients:
1 ox-tail
2 carrots; halved
1 onion, halved
3 celery sticks, cut into thirds
1 bunch of parsley and thyme, tied together
6 cloves
1 blade of mace
12 black peppercorns
1l stock
For Clarifying:
350g lean beef or veal
3 egg whites
1l cold water
To Finish:
3 carrots, peeled
2 turnips, peeled
8 small button onions
2 celery sticks, white parts finely diced
pinch of sugar
Method:
Separate the ox tail pieces at the joints, place in a pan, cover with water then bring to a boil and cook for 10 minutes then drain and set aside to cool. Take the larger bone pieces and divide into four with a bone saw. Place the ox tail pieces in a large stewpan with the carrot, onion, celery, herbs, cloves, made and peppercorns. Add the stock then bring to a boil, skim the surface, reduce to a simmer, cover and cook for about 2 hours, or until the meat is completely tender.
At this point, drain the stock and strain into a clean pan. Remove the tail pieces and set aside. Now you can clarify the stock. Chop the beef or veal very finely then pound to a smooth paste in a mortar. Add the three egg whites, one at a time, and pound until they form a smooth paste with the meat.
Whisk this paste into 1l of cold water then skim the surface of your stock or broth very carefully, ensuring that you have removed all traces of fat from the surface. Whisk the egg and beef mix into the stock and cook over high heat, stirring constantly until the mixture boils. Reduce to a gentle boil and keep cooking for 30 minutes. By this time the stock should be clear and bright and can be strained, cooled and stored for use.
If, however, the stock has not clarified sufficiently, even after following the method above take two more egg whites and whisk them together before beating in 600ml of water. Whisk this mixture into the stock, bring to a boil and cook for 15 minutes longer. By this time the stock should have clarified and brightened and is ready for use.
Take a melon-baller (any size) and scoop as many balls as you can from the carrots and turnips. Place the carrot and turnip balls in a pan with the onions and celery. Pour over the clarified stock, add a little sugar then bring to a boil, reduce to a simmer and cook for about 15 minutes, or until the vegetables are done.
Warm the ox-tail pieces by frying, place in a soup tureen then pour over the meat stock and vegetables. Serve immediately.
