Oxtail soup in the slow cooker?

[Deleted User]

Has anyone got a recipe for this? OH loves the tinned variety but I would like to have a go at making it. I had a look in the recipe collection but unless I missed it I couldn't see a recipe there.

Thank you.

TravellingAbuela

This is not a tried and tested recipe, just plucked from my trusty Slow Cooking book. I must admit, though, it does sound rather tasty!

1 tbsp oil
6-8 oxtail pieces trimmed of fat
1 large onion finely chopped
2 medium carrots thinly sliced
1 litre beef stock
2 tbsp plain flour
2 tbsp tomato puree
1 tsp paprika
bouquet garni
salt & black pepper.

Usual prep ie brown the oxtail and soften the veg before adding to heated sc. heat the stock and stir in blended flour, transfer to sc and add remaining ingredients. Cook on low for 8-12 hours. Then remove bouquet garni and pick meat from the bones before putting back in the soup. Adjust seasoning.

I'm sure my DH would love this too!

jackyann

I have used a similar recipe and it is very good. It is even better if you allow the broth to stand overnight, remove the fat, and then re-heat with the meat.

I do an "oxtail bourgignonne" in which I slow cook the meat with stock ingredients: onion, carrot, celery, herbs, peppercorns etc. I strain and stand the stock, and pick the meat off the bones.
I then make the bourgignonne sauce: onion, garlic, mushrooms, tin of tomatoes, mixed herbs etc. I add the meat and as much of the stock as needed to make the stew nice. This easily feeds 4-6 depending on how many mushrooms you put in and there is usually some excellent stock left as well.

This is good enough to serve to guests - if so I usually add some wine at the slow cook stage. This year I made this with left-over Xmas beer and it was lovely!

PS: tinned variety is very smooth - I suspect they use the broth and thicken with cornflour.

Lilyplonk

I've never specifically made an Oxtail Soup - but I regularly make a delicious Oxtail Stew in my Slow Cooker.

After dividing into portions for the freezer, any left-over liquid gets 'whizzy-sticked' and result is then served to my OH as 'my version of Oxtail Soup' and he's always looking for more ................

My starter recipe for the Stew contains Oxtail / onions / carrots / celery / leeks / swede / stock cubes - beef and veg / dried mixed herbs. My first step is to 'flour and brown the Oxtail' and I add dumplings about an hour before serving - I find that this is enough to 'thicken the gravy' without adding any extra flour. I serve the stew with mashed potatoes and occasionally an extra green veg if I have something that needs using up.