This lovely recipe is adapted from Helen Graves’ wonderful oxtail soup recipe. You can find it here on her website which is full of the most warming, flavourful recipes around. Image and recipe shared with permission.
- Oxtail (around 9 pieces)
- 2 x 500ml of Take Stock Beef Bone Broth
- 1 litre water
- 500ml Guinness
- 1 carrot, finely diced
- 2 stalks celery, finely diced
- 1 large onion, finely diced
- 6 cloves garlic, chopped
- 3 scotch bonnet chillies, split but left whole
- 1 thumb ginger, peeled and sliced thickly
- 8 stalks thyme
- 4 waxy potatoes, diced
- A good handful chard or other sturdy greens, sliced
- Around 10 okra, sliced
- Flour and oil, for frying the oxtail
- Heat a couple of tablespoons of oil in a frying pan or skillet. Toss the oxtail in seasoned flour and brown it really well in a pan. A lot of fat will come out which you may need to drain off as you fry. Set aside.
- Remove all but a tablespoon of the fat from the pan and fry the onion, carrot and celery until soft and starting to colour golden. You want to get them nice and soft as this forms a sweet base for the soup. Add the garlic and fry for a minute or so.
- Add the mixture to a pressure cooker along with the Take Stock Beef Bone Broth and water, Guinness, chillies, thyme, ginger and some salt and pepper. Cook for 1 hour and 15 minutes or until the oxtail is very soft. Cool, cover and refrigerate overnight.
- The next day, remove from the fridge and take the layer of fat off the top. Pull the meat off the oxtail and add back to the soup. Pick out any pieces you don’t want like thyme stalks and the whole bonnets (you could leave the chillies in if that’s your thing!) then reheat the soup.
- Add the diced potatoes. Fry the okra slices in a couple of tablespoons of oil until crisp and drain on kitchen paper. When the potatoes are cooked, add the chard and bring back to the boil. Check seasoning and serve, garnished with the okra.
Ask your butcher to chop the oxtail for you.