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Oxtail Soup

Traditional Irish Soup

  • 1 small oxtail
  • 3 Medium Carrots
  • 3 Medium Onions
  • 3 sticks of celery
  • 1 small turnip
  • Saxa White Pepper
  • 1 L Stock
  • 1 spring of thyme
  • 1 tsp chopped parsley
  • 1oz corn flour



Cut oxtail in to small joints, rinse, put in pot with cold water and boil.
Peel, clean and chop the vegetables.
When oxtail has boiled, drain water, add stock, vegetables, pepper, thyme and parsley. Bring to boil, cover and simmer for 3 hours until meat falls off bones.
Remove meat and vegetables and serve them as a main course.
Cool soup and scrape off layer of fat that will form.
Pour chilled soup in pan, mix corn flour in a cup with a little cold stock.
Gently heat pan, add mixture from cup, stir until thickens.
Ready to serve !


Serves 6

FoodIreland.com