Slow Cooker Oxtail Soup with Stout

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Warm up with a comforting slow cooker oxtail soup. This rich and delicious Autumnal dish features tender oxtail, heritage rainbow carrots, and a hearty oatmeal stout broth.

Prep Time15

Cook Time8

Total Time8 15

Course: Soup

Cuisine: British

Servings: servings

Calories: 607kcal

Author: Elizabeth

Equipment

1 slow cooker

Ingredients

1 kg oxtail cut into pieces
50 grams plain flour divided
55 grams butter divided
1 large brown onion coarsely chopped
3 medium carrots coarsely chopped
1 stick celery coarsely chopped
3 large garlic cloves crushed
2 litres good quality beef stock
330 ml good quality dark stout
1 tbsp tomato puree
3 sprigs fresh thyme leaves
2 sprigs fresh parsley
3 bay leaves
1 tbsp redcurrant jelly
Shetland sea salt
freshly ground black pepper

Metric - US Cup Measures

Instructions

Season half of 50 grams plain flour with plenty of Shetland sea salt and freshly ground black pepper. Dredge 1 kg oxtail pieces in the seasoned flour.
Heat half the 55 grams butter in a saucepan over medium high heat. Add the dredged oxtail pieces, and sear on all sides.
Add 1 large brown onion, 3 medium carrots, 1 stick celery and 3 large garlic cloves, all coarsely chopped. Add 2 litres good quality beef stock, 330 ml good quality dark stout, 1 tbsp tomato puree, 3 sprigs fresh thyme leaves, 2 sprigs fresh parsley and 3 bay leaves.
Slow cook for 8 hours.
At the end of the cooking time, allow the soup to cool. Cover, and place into the fridge overnight.
The next day, skim any fat from the top of the cold soup. Sieve the entire mixture, setting the pieces of cooked oxtail aside, discarding the vegetables and reserving the liquid.
Using two forks (or your fingers) shred the cooked oxtail meat and set aside. Discard the bones and cartilage.
Heat the remaining butter to a soup pan over medium high heat. Add the remaining flour and cook, stirring constantly, for one minute.
Slowly add the reserved soup liquid, a little at a time, stirring between additions. Bring to a simmer, and add the reserved shredded oxtail and the redcurrant jelly.
Heat through and serve with some crusty bread.

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