An Old Fashioned Favourite ~Ox Tail Soup~
Posted on July 20, 2016
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6 pieces of Ox Tail
5 celery stalks
1 bunch of Italian Parsley
2 heads of garlic
2 tablespoons minced garlic
1 teaspoon brown sugar
Salt and pepper
2lts beef stock
- Peel all the veggies and place all the scraps with the 2 heads of garlic on a baking tray and lay the Ox tail pieces on top. Roast in the oven at 180 degrees for 2 hours.
- Remove the tray from the oven, set the Ox tail aside and discard the vegetables (these aromatics have served their purpose)
- Dice all of the veggies and sweat down in a large soup pot. Add the oxtail and all remaining ingredients,simmer gently for 3 hours.(during this process use a large flat spoon to remove any scum that settles on the surface)
- Remove the meat from the bones, chop roughly then add into the soup.
Serve this delicious hug in a bowl with crusty warm ciabatta and garlic infused butter.
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