cut into pieces
peeled and diced
litre beef or vegetable stock
sprigs fresh thyme
sprigs fresh parsley
Salt and pepper
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.
In the meantime, in a large saucepan, heat the oil. Ass the onions, carrots, garlic, and sauté for 2 minutes.
Add the caramelised onions, 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.
Add the caramelised beef pieces and pour over the red wine, 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.
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.
Beef, Full On Irish Cookbook, irish, modern Irish, soup