Kitchen Craft Episode 30: Oxtail soup
Winter is on its way, which means it’s time to brush up on your soup skills. Chef Clem has the lowdown on how to up your soup game – including a recipe for oxtail soup that’ll warm your heart and belly.
Ingredients:
- 3 T canola oil
- 1.5 kg oxtail
- salt, to taste
- 3 onions, finely diced
- 3 carrots, finely diced
- 3 sticks of celery, finely diced (reserve the leaves)
- 6 cloves of garlic, finely chopped
- 6 bay leaves
- 3 sprigs of rosemary
- Freshly ground black pepper, to taste
- 2 T tomato paste
- 4 T Worcestershire sauce
- 1 T sugar
- Water to cover the ingredients
- 2 x 410 g Woolies canned samp and beans
For the gremolata
- 3 T of the reserved celery leaves, finely chopped
- 2 T fresh chopped parsley
- 2 cloves of garlic, finely chopped
- 1 lemon, zested and juiced
- 3 T extra virgin olive oil
- ½ t salt and freshly ground black pepper to taste
- To serve: Woolies mini garlic baguettes
Method:
- Heat the oil over a high heat. Season the oxtail with salt. Add the oxtail to the pan and brown well before removing it.
- Add the onions, carrots, celery, bay leaves and rosemary. Season with salt and pepper and cook over medium heat until the vegetables are completely soft.
- Add the tomato paste, Worcestershire sauce, sugar and stir through. Cook for 5 minutes, then add the oxtail and cover with water.
- Cover with a lid and cook in the oven at 160C for 3 hours, or until the meat pulls from the bone easily.
- Add the canned samp and beans and stir through to combine. Place over medium heat for 10 minutes to allow the samp and beans to heat through.
- Prepare the gremolata by combining the celery leaves with parsley, garlic, lemon juice and zest. Finish with a seasoning of salt and pepper.
- Serve the soup in bowls with a spoonful of gremolata and crispy garlic bread.
(Serves 6-8)
No time to cook?