Beery oxtail & butter bean soup
Ingredients
- 500 goxtail pieces string removed
- 1 onion finely chopped
- 2 carrots diced
- 2 celery sticks diced
- 200 g potatoes diced small bunch of mixed herbs
- 2 litres beef stock
- 450 ml strong ale
- 2 teaspoons English mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato purée
- 410 g can butter beans drained
- salt and pepper
- chopped parsley to garnish
Instructions
- Heat the oil in a large saucepan, add the oxtail pieces and fry until browned on one side. Turn the oxtail pieces over and add the onion, stirring until browned on all sides. Stir in the carrots, celery, potatoes and herbs and cook for 2–3 more minutes.
- Pour in the stock and ale, then add the mustard, Worcestershire sauce, tomato purée and butter beans. Season well with salt and pepper and bring to the boil, stirring. Half cover the pan and simmer gently for 4 hours.
- Lift the oxtail and herbs out of the pan with a slotted spoon. Discard the herbs and cut the meat off the oxtail bones, discarding any fat. Return the meat to the pan, reheat then taste and adjust the seasoning if needed. Ladle into bowls, sprinkle with chopped parsley and serve with crusty bread.
Notes / Tips / Wine Advice:
For chillied oxtail & red bean soup, omit the bunch of mixed herbs and instead stir 2 finely chopped garlic cloves, 2 bay leaves, 1 teaspoon hot chilli powder, 1 teaspoon crushed cumin seeds and 1 teaspoon crushed coriander seeds into the vegetables. Then add the beef stock, a 400 g (13 oz) can chopped tomatoes, 1 tablespoon tomato purée and a drained 410 g (13½ oz) can of red kidney beans. Bring to the boil, simmer and finish as above.
