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Oxtail Soup Recipe

My husband asked if I would make this soup as it is one of his favourites. I searched around the recipes for oxtail soup and then came up with this combination.

INGREDIENTS:

1 1/2 lbs of oxtails in bone chunks
2 carrots peeled, and chopped fine
2 onions diced very fine
6 cloves of garlic chopped fine
2 stalks of celery washed and chopped fine
2 leeks, washed and chopped fine
2 bay leaves
olive oil for frying and roasting about 3 tablespoons
butter for frying about 3 tablespoons
salt and pepper to taste
Stock or water to cover–homemade beef stock, a stock cube or vegetable stock
Sage to garnish

DIRECTIONS:

Fry the onions in the pan for 5 minutes
Add the carrots and fry for 5 more minutes
Remove from the pan
Put more oil and butter in the pan and add the oxtail bones.
Fry till they are brown
Add the garlic and fry
Add the onions and carrots
Add the remaining ingredients
Put in enough stock to cover the ingredients.
Bring to the boil and then simmer until the meat comes off the oxtails–about 1 1/2 hours.
Remove the oxtail bones and take off the meat.
Put the meat back into the soup.
I put all the soup through a blender and at this stage it was very thick so I added some more stock water until I got the consistency I like.
Return to the pan and heat.
Taste the soup and adjust seasoning.
I served with chopped fresh Sage leaves.
This soup freezes very well.
Enjoy

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