Make this delicious soup from scratch or use any leftover oxtail casserole and create a second meal.

Ingredients

• 125 ml cake flour
• salt, pepper and ground nutmeg
• 800 g oxtail
• 45 ml –  90 ml (3 – 6 T) sunflower oil
• 1 onion, chopped
• 1 leek, sliced
• 2 celery sticks, chopped
• 45 ml (3 T) cake flour
• 750 ml (3 C) prepared beef stock, hot (plus 500 ml (2 C) reserved)
• 250 ml (1 C) red wine
• 2 x 400 g Rhodes Quality Whole Peeled Tomatoes
• 1 x 115 g Rhodes Quality Tomato Paste Cup
• 3 bay leaves
• 400 g baby potatoes, halved

to serve: fresh crusty bread

Method

1. Place the flour into a large bowl and season with the salt, pepper and nutmeg
2. Add the oxtail pieces and toss to coat with flour, shaking off any excess.
3. Heat 45 ml (3 T) of the oil in a large saucepan.
4. Brown the oxtail in batches until golden.
5. Add the remaining oil to the same saucepan and add the onion, leeks, celery and carrots.
6. Fry until the vegetables have softened.
7. Stir in the 45 ml (3 T) cake flour.
8. Add the 500 ml (2 C) stock, red wine, Rhodes Quality Whole Peeled Tomatoes and the Rhodes Quality Tomato Paste Cup.
9. Stir well to mix and then bring the sauce to the boil.
10. Season well to taste.
11. Add back the oxtail pieces, the baby potatoes and the bay leaves.
12. Cover with a tight fitting lid.
13. Turn the heat down to a very low simmer, or alternatively move the oxtail to an oven preheated to 150°C and braise for 3 hours or until the oxtail is tender.
14. Remove the bay leaves and the meat and set aside.
15. Place the sauce into a blender and puree until smooth and creamy.
16. Add a further 250 ml – 500 ml (1 – 2 C) of the additional stock to adjust the consistency.
17. Season to taste.
18. Use two forks to pull and shred the meat from the bones.
19. Return the meat to the soup.
20. Heat through and serve hot with fresh bread.