Scottish Oxtail Soup Recipe
Servings: 5 servings of 3.5 ounces (100 grams) each
- 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
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.
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.