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Oxtails  are still used quite a bit today and while this oxtail soup calls for ‘1 oxtail’, you will be able to buy shorter lengths.  And on the topic of how much to buy, this should help…

“An oxtail typically weighs 2 to 4 lbs. (1-1.8 kg) and is skinned and cut into short lengths for sale.” – Source, Wikipedia.

Oxtail Soup

Ingredients

1 oxtail

1 1/2 quarts water

1 strip celery

1 carrot

1 onion

Bunch herbs

10 peppercorns

3 cloves

Salt

1 dessertspoon of flour

A little dripping

Method

Cut the oxtail into joints and divide the large joints into four.  Fry till brown in good dripping, add the water and simmer gently till it is quite tender, about 4 hours.  Strain the stock into a basin, dip the pieces of tail into hot water to remove the fat; set them aside.  When the stock is cold remove the fat.  Put stock into a saucepan with vegetables and seasoning.  Cook till done.  Strain, thicken with the flour, let it boil, add some small pieces of oxtail.  Serve in a soup tureen.  Heat the rest of the oxtail in a good brown gravy, flavour with a little Parisian Essence, and serve as entree.

Recipe from Aunt Mary’s Cookery Book, Circa 1950’s

Modern Notes

• 1 1/2 quarts = 1.7 litres water
• Parisian essence is a traditional ingredient used to enhance the rich brown colouring of gravies, puddings, cakes and more.

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