Slow Cooker Sunday: Oxtail Soup

by mediocremum on 03/02/2013

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You should have seen my face!  I ‘was’ a vegetarian for nearly 20 years.  I now enjoy a good steak and don’t mind handling meat.  However, a South African friend shared a Slow Cooker Oxtail recipe and she even pointed me in the direction of a local South African butcher.

My husband loves Oxtail soup but we normally buy it in a tin.  I’m not sure what I was expecting, but the look on my face when the Butcher walked out of the fridge carrying a 3 foot long tail must have said it all.

If I’m honest, I was a bit squeamish handling it but got over it in the end and it was worth it as the soup was absolutely gorgeous.  So gorgeous that we had it two nights in a row.

2.0 from 1 reviews
Slow Cooker Sunday: Oxtail Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Slow Cooker
Cuisine: South African
Serves: 6
Ingredients
  • 1 tin butterbeans
  • 1.5kg (3 pounds) oxtail, segmented with fat trimmed (ask local butcher to do this for you)
  • flour, seasoned with salt and freshly ground black pepper
  • 30ml (2 tablespoons) olive oil
  • 3 onions peeled and chopped
  • 4 - 6 carrots - peeled
  • 4 garlic cloves, crushed
  • 250ml (1 cup) red wine
  • 500ml (2 cups) beef stock
  • 60ml (4 tablespoons) tomato purée
  • 45ml (3 tbsp) brown sugar (optional)
  • 1 bay leaf (optional)
  • 2.5ml (1/2 tsp) dried thyme (optional)
  • 2.5ml (1/2 tsp) teaspoon dried sweet basil (optional)
  • 2.5ml (1/2 tsp) teaspoon dried parsley (optional)
Instructions
  1. Heat the oil in a frying pan. Dust the oxtail in seasoned flour, brown on all sides and transfer to the slow cooker.
  2. Add the onions, garlic, wine, tomato puree and stock.
  3. Add the sugar to the tomato mixture to neutralise the acidity.
  4. Rinse the beans thoroughly under running water and add to the meat.
  5. Add the herbs if desired.
  6. Cover and cook on low for a minimum of 6 hours until meat falls off bone. (Note: I found that the meat didn't fall off the bone so I fished it out of the slow cooker, scraped it and returned the meat to the dish.)
  7. Remove excess fat
  8. Serve with rice, mash potatoes, polenta, fresh bead.
  9. It also tastes delicious if left overnight and reheated the following day

 

As always I’m on the hunt for some new recipes to try out.  Do you have any you would like to share?

And if you need extra inspiration, don’t forget to check out our Pinterest Board, with over a hundred recipes.

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{ 4 comments… read them below or add one }

1 Reluctant Housedad February 3, 2013 at 11:28 am

That is one hell of a hearty soup. I used to love oxtail soup from a tin when I was a kid, but I’ve never cooked it myself. I bet yours is a tad better than the Heinz version of my youth!

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2 mediocremum February 3, 2013 at 12:01 pm

I’m guessing it was as I’ve never had the tinned version. :-)

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3 steph February 3, 2013 at 12:26 pm

mmm this has made my mouth water!

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4 dvdhen May 2, 2013 at 2:53 pm

Really..fantastic food for cold days , thanks sharing ..lovely

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