Make this delicious soup from scratch or use any leftover oxtail casserole and create a second meal.
- 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
- Place the flour into a large bowl and season with the salt, pepper and nutmeg
- Add the oxtail pieces and toss to coat with flour, shaking off any excess.
- Heat 45 ml (3 T) of the oil in a large saucepan.
- Brown the oxtail in batches until golden.
- Add the remaining oil to the same saucepan and add the onion, leeks, celery and carrots.
- Fry until the vegetables have softened.
- Stir in the 45 ml (3 T) cake flour.
- Add the 500 ml (2 C) stock, red wine, Rhodes Quality Whole Peeled Tomatoes and the Rhodes Quality Tomato Paste Cup.
- Stir well to mix and then bring the sauce to the boil.
- Season well to taste.
- Add back the oxtail pieces, the baby potatoes and the bay leaves.
- Cover with a tight fitting lid.
- 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.
- Remove the bay leaves and the meat and set aside.
- Place the sauce into a blender and puree until smooth and creamy.
- Add a further 250 ml – 500 ml (1 – 2 C) of the additional stock to adjust the consistency.
- Season to taste.
- Use two forks to pull and shred the meat from the bones.
- Return the meat to the soup.
- Heat through and serve hot with fresh bread.