Hearty Oxtail Soup
4 as a main course soup, or 6 as a starter
2-3 pieces of braised Scotch Beef PGI oxtail (leftover from a stew)
Approx. 500 g leftover vegetables and gravy from the stew
1 tbsp light olive oil
2 medium onions, peeled, halved and thinly sliced
Pinch of salt
2 rashers streaky bacon, thinly sliced
150 g chestnut or portobello mushrooms, chopped
A pinch of dried thyme
750 ml good quality beef stock (from an organic beef stock cube, or fresh)
1 x 400g can canellini beans, drained and rinsed
1 handful of red-stemmed chard,coarsely shredded, or baby spinach leaves
This Hearty Oxtail Soup is quite a lengthy process if making from scratch, if you are making a stew (try this one if you’d like inspiration: here’s a delicious recipe) make a bit extra while you are at it and save some of the cooked meat and juices as the basis of your leftovers soup.
How to make the oxtail soup
Pull the meat from the bones and shred it.
Roughly chop any big bits of stewed vegetables. Set both these ingredients aside to add at the end of the next stage.
In a deep pan over a low heat sauté the onions with a pinch of salt until fairly soft, about 10 minutes, turn up the heat a notch or two, add the bacon and allow it to brown lightly. Add the chopped mushrooms and the thyme and continue cooking until the liquid from the mushrooms evaporates and the onions look soft and transparent.
Add the stock and the beans, then the leftover stew ingredients, stir well and bring up to a boil, then reduce the heat and simmer for 10 minutes for the flavours to meld. Check the seasoning.
Add the shredded chard or baby spinach leaves and let them wilt and become bright green. Remove the pan from the heat.
Ladle the oxtail soup into warmed bowls and serve with a dollop of creamed horseradish and crusty bread.