Scottish Oxtail Soup

oxtail soup
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This classic oxtail soup recipe, beloved by the Scottish, is easy to make and even easier to enjoy. This is one of those dishes you start in the morning so it will be fall apart tender, ready for the evening meal.

Scottish Oxtail Soup Recipe

Prep Time20 mins
Cook Time6 hrs 30 mins
Course: Main Course
Cuisine: Scottish
Keyword: oxtail, oxtail soup, scottish
Servings: 5 servings of 3.5 ounces (100 grams) each
Calories: 30kcal

Ingredients

  • 1 oxtail any size, with fat removed
  • 1 carrot large
  • 2 stalks celery large
  • 1 tablespoon butter
  • 3 12 oz cans beef stock beef bouillon
  • 1 tablespoon flour
  • 3 tablespoons red wine
  • 2 onions
  • bay leaves
  • thyme
  • parsley
  • salt
  • pepper

Instructions

  • This soup’s preparation begins by creating the spice bag that makes this recipe so distinct. To make it, you need to combine equal parts bay leaves, thyme, parsley, salt, and pepper atop a piece of cheesecloth. Add two green onions as well as a celery stalk. Fold up the top of the cheesecloth and tie off the top. It does not matter if you use dry or fresh herbs for this process.
  • Add the rest of your ingredients to a large stock pot.
    Oxtail ready to start browning.
  • Cook for six to seven hours, adding the spice bag for extra flavor. You can brown the oxtail ahead of time and make a separate base if you’d like a less fatty broth, but this is not a mandatory step.

If you’re short on time or space, this soup can even be made in a slow cooker – the key here is the addition of the spice bag.

scottish oxtail soup Pinterest image


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Rebekah White
About Rebekah White 32 Articles
Rebekah is a high-school English teacher n New York, where she lives on a 22 acre homestead. She raises and grows chickens, bees, and veggies such as zucchini (among other things).

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