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Oxtail soup Ingredients 1.5kg (3.3 lbs) oxtail, portioned ⅓ cup (50g) plain flour sea salt and black pepper 40g beef tallow 2 brown onions, diced 2 sticks celery, diced 2 carrots, diced 1 turnip, diced 6 cloves garlic, finely chopped 2 sprigs thyme 2 bay leaves 1 tbsp tomato paste 1 star anise 4 whole cloves 250ml (1 cup) red wine 500ml (2 cups) beef stock 1L chicken stock 2 stalks parsley 1 tbsp red wine vinegar crusty bread, to serve Method Step 1: Cook the oxtail Portion the oxtail (if you bought it whole). Add the flour, 2 large pinches of salt and about 3 grinds of pepper in a bowl. Toss the oxtail pieces in the flour mix. Heat half the tallow in a pressure cooker pot on medium-high heat. Brown the oxtail in batches, turning to get a good colour on all sides. Dice your veggies while you’re waiting for the oxtail to brown. Once all the oxtail pieces are well browned on all sides, set them aside. Step 2: Cook the vegetable base Pour off the fat from the pot, then add the remaining tallow. Add the onion and a large pinch of salt and cook for 5 minutes until softened. Add the celery, carrot and turnip and cook for another 3 minutes. Stir in the garlic, thyme, bay leaves, tomato paste, cloves and star anise. Cook, stirring, for 1 minute to bring out the aromatics. Step 3: Bring it together and cook Pour in the red wine and bring to a simmer. Let it reduce by half. Return the oxtails back to the pot. Add the beef and chicken stocks along with the parsley stalks. Bring to a simmer, then secure the pressure cooker lid on. Set to high pressure and cook for 60 mins. Release the pressure and wait for all the steam to release before opening. Step 4: Finish and serve Transfer oxtail to a wire rack over a tray and discard the parsley stalks, thyme stalks, bay leaves and star anise. Shred the meat off the bones and return it to the soup, discarding the bones. Give it a stir. Check for seasoning and stir in vinegar. Ladle into serving bowls and serve with crusty bread for dipping. Recipe notes Origin: Oxtail soup exists in many versions based on ethnicity; Korean, American, Chinese, English and a Creole version. There was even a canned Oxtail Soup from Campbells in the 1920’s. Our version is similar to the English gravy like version with some flavourings and aromatics similar to the Creole version. Cook support: Why don’t I reuse the first lot of tallow? As we cooked the oxtail in flour, there will be lots of flour now in the tallow. If we use this in the soup, it will change the texture. Sourcing: Whole oxtail can be sourced from your local butcher or ask them to portion it for you if you are not confident with the cleaver method. Substitutions: You can use lard or oil if you do not have beef tallow on hand. Storage: Leftovers can be stored in an airtight container in the fridge for up to several days, or frozen for several months. Serving ideas: For some extra flavour when serving you could melt some Cheddar or Gruyere cheese on thick sliced toasted bread to serve with the soup. Method: If you don’t have a pressure cooker, cook as per the above method in a heavy based saucepan with a lid. Once the stock has come to a simmer, cover with a tight fitting lid and simmer soup on low for 3 hours, until meat is fall-apart tender.

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