Oxtail soup

By Jenny White · bbc.co.uk

Serves 4

2½–3 hrs + overnight chill

A rich, gelatinous broth built from oxtail simmered with wine and stock, finished with shredded meat and flour liaison.

prepTrim oxtail of fat and cut into pieces
prepRoughly chop onion, celery stalk, and carrot
3 tbsp olive oil	Brown oxtail in oil, in batches	Return oxtail, add stock, simmer 2½–3 hrs	Strain, cool, shred meat, chill overnight	Skim fat, heat soup, whisk in flour liaison, add meat
1.25 kg / 2 lb 12 oz oxtail, trimmed of fat and cut into pieces
1 onion, roughly chopped	Cook vegetables 4–5 min, add herbs & tomato purée
1 celery stalk, roughly chopped
1 large carrot, roughly chopped
1 bay leaf
3 thyme sprigs
10 black peppercorns
2 tsp tomato purée
300 ml / 10½ fl oz red wine	Pour in wine, bubble a few minutes
1.5 litres / 2½ pints beef stock
1 tbsp plain flour

Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.