Scottish Oxtail Soup Recipe
Description:
You won’t find this one in the Campbell’s Soup section of your local grocery store! When I was a child, this was a family favorite, and my mother made it fairly often. Nowadays, oxtails are becoming increasingly hard to find, although you might get some from an old-fashioned butcher or meat market. Therefore, some folks now substitute inexpensive cuts of bone-in beef. Here, in the metropolitan Washington, DC area, I can occasionally get oxtails from the meat department at some of the Giant Food supermarkets. In my opinion, it is well worth the hunt for oxtails because the taste is very distinctive and different from any beef soup.
Recipe Category: Lunch/Snacks
Keywords: Grains, Fruit, Vegetable, Meat, Scottish, European, Weeknight, Stove Top, < 4 Hours, Inexpensive
Nutritional Information (Per Serving):
- Calories: 134.8
- Fat Content: 6.5g
- Saturated Fat Content: 4g
- Cholesterol Content: 15.2mg
- Sodium Content: 991.1mg
- Carbohydrate Content: 12.9g
- Fiber Content: 2.2g
- Sugar Content: 5.8g
- Protein Content: 4.4g
Servings: 40 ounces, approximately
Ingredients:
- 1 onion
- 2 carrots
- 1 celery stalk
- 2 tablespoons butter
- 1 cup tomato juice
- 36 ounces beef stock
- 4 tablespoons plain flour
- 1 cup port wine
- 3 bay leaves
- 1 sprig thyme
- 4 sprigs parsley
- 1 celery stalk with leaves
- 2 whole green onions
Instructions:
-
Prepare the Spice Bag:
- Place 1 bay leaf, 3 sprigs thyme, 4 large sprigs parsley (including stalks), one 4-inch piece celery stalked with leaves, and two whole green onions in the center of a square of double thickness cheesecloth.
- Fold up the sides of the cheesecloth and tie off the top very tightly to make a spice bag.
- (Equivalent dry herbs may be substituted).
-
Fry the Oxtail and Vegetables:
- In a large skillet, heat the butter over medium-high heat.
- Add the oxtail pieces and the chopped onions, carrots, and celery.
- Fry for a few minutes until lightly browned.
- Remove from heat.
-
Cook in Crockpot:
- Pour the beef stock into a large saucepan.
- Add the fried oxtail and vegetables along with the spice bag.
- Bring to a boil, then transfer everything to a crockpot.
- Cook on high for 1½-2 hours or longer until the meat is tender.
-
Strain and Return to Pan:
- Strain the stock, removing the spice bag and any large vegetable pieces.
- Cut all the meat from the bones into small pieces.
- Return the stock and meat to the saucepan.
-
Final Preparation:
- Bring the stock back to a boil.
- Puree the soup using an immersion blender or transfer it to a regular blender in batches.
- Mix the flour and port wine together until smooth, then add to the soup.
- Simmer for 5 minutes, stirring occasionally, until the soup thickens slightly.
-
Serve:
- Ladle the hot Scottish Oxtail Soup into bowls.
- Garnish with chopped parsley if desired.
- Serve hot with crusty bread for a comforting and hearty meal.
This Scottish Oxtail Soup recipe is perfect for those chilly evenings when you crave something warm and comforting. The rich flavor of the oxtails combined with the savory vegetables and fragrant herbs will make this soup a new favorite in your household. Whether you’re serving it for lunch, dinner, or as a snack, it’s sure to be a hit with your family and friends. So, roll up your sleeves, gather your ingredients, and get ready to enjoy a taste of Scotland right in your own home! 🍲🏴
