Preheat the oven to 240˚C.place the oxtails pieces on a roasting tray and place in the oven to colour for 20 minutes or so until well coloured.
alternatively, colour the oxtail directly in the pan as per video !
in a large saucepan, heat the oil. add the oxtail pieces and colour well for 3-4 minutes on all sides. Add the onions, carrots, garlic, and sauté for 2 minutes.
Add tomato puree, mustard. stir to coat the flavour with the vegetables.
At this stage, if you desire a thicker soup add the corn flour and again stir in the vegetable mixture.
Pour over the stock, and Worcester sauce.
Season with salt and pepper and add the herbs.
Cover with a lid and simmer for 2-3 hours over low heat until the meat is fork tender.
Once cooked, Remove the oxtail from the soup and separate the meat from the bones and return the meat to the saucepan. Check the seasoning.
Serve immediately with fresh bread.
Notes
You can use a slow cooker on low for 8 hours or slow cook in a casserole dish in the oven for 2 hours at 160˚C.
Keyword Beef, Full On Irish Cookbook, irish, modern Irish, soup