Ox-tail Soup is a traditional British recipe, based on Alexis Soyer's recipe of 1854, for a classic clear soup of jointed and fried ox-tails, bacon and onions or leeks cooked in a water-based stock thickened with a brown roux and flavoured with spices, herbs and sherry. 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 traditional British recipe redacted from Alexis Soyer's 1854 volume A Shilling Cookery for the People, the first Victorian cookbook for the common man.
Original Recipe
29. Ox Tail.—Cut them at the joints, and proceed as for giblets, adding one pint more water for two small tails, and simmer half an hour longer, or till done. This should be of a brown colour. Vegetables cut into dice may be added. Serve when tender: some will take double the time cooking, according to size.
Modern Redaction
Ingredients
2 small ox-tails, separated at the joints
120g butter
100g plain flour
60g lean bacon, diced
2 onions or leeks, sliced
2l water
2 tsp salt
1/2 tsp freshly-ground black pepper
1 tsp granulated sugar
3 whole cloves
1 tsp dried thyme
1 bayleaf
120g celery, diced
70ml dry sherry
cayenne pepper, to taste
Method:
Melt the butter in a large pan. When hot, add the ox-tail pieces and fry until nicely browned all over. Remove from the pot and set aside.
Now scatter the flour over the fats in the pan and stir to form a smooth roux then continue cooking, stirring constantly, until the mixture begins to brown. Add the bacon and the onions or leeks and fry for a few minutes more, stirring constantly.
Now add the oxtail pieces and the vegetables and fry gently for a few minutes more before working in the water until smooth. Bring to a boil, stirring constantly, then reduce to a simmer before adding the salt, black pepper, cloves, thyme and bayleaf.
Skim off all the fat from the surface then add the celery, cover the pan and continue simmering gently for about 90 minutes, or until the ox-tail pieces are completely tender and the meat is falling from the bones. Now add the sherry and season to taste with cayenne pepper.
