Oxtail Soup



600g oxtail

500ml beef stock

Olive oil

1 onion

1 large carrot

1 stick celery

1 tbsp flour (gluten free is fine)

1 tbsp tomato paste

1 tin of chopped tomatoes

125ml red wine

1 tbsp fresh rosemary

1 tsp fresh thyme

¼ tsp ground cloves



2 tsp Worcestershire sauce


Heat a pan on high heat and brown the oxtail. Place the browned oxtail in a slow cooker on high and cover with beef stock. Cook until the meat is tender and coming away from the bone

Once cooked pull the meat apart and discard the bones. Strain the beef stock and allow to cool so the fat rises to the top. Once cool, skim the fat from the top of the stock and discard the fat.

To prepare the soup: Dice the onion and cut the celery and carrot in to cubes. Heat a pot on a moderate heat, add a splash of oil and sautee the carrot, onion and celery for a few minutes until the onion is starting to soften

Add the flour and tomato paste and continue to cook for a couple of minutes before adding the red wine and the beef stock

Add the chopped fresh herbs and ground cloves. Simmer the soup until the vegetables are tender. Add the shredded oxtail meat in to the soup and warm through.

Season with salt, cracked black pepper and Worcestershire sauce

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