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📝 Description
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🥘 Ingredients
2 ox-tails, 2 slices of ham, 1 oz. of butter, 2 carrots, 2 turnips, 3 onions, 1 leek, 1 head of celery, 1 bunch of savoury herbs, 1 bay-leaf, 12 whole peppercorns, 4 cloves, a tablespoonful of salt, 2 tablespoonfuls of ketchup, 1/2 glass of port wine, 3 quarts of water.
👨🍳 Method
Cut up the tails, separating them at the joints; wash them, and put them in a stewpan, with the butter. Cut the vegetables in slices, and add them, with the peppercorns and herbs. Put in 1/2 pint of water, and stir it over a sharp fire till the juices are drawn. Fill up the stewpan with the water, and, when boiling, add the salt. Skim well, and simmer very gently for 4 hours, or until the tails are tender. Take them out, skim and strain the soup, thicken with flour, and flavour with the ketchup and port wine. Put back the tails, simmer for 5 minutes, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Ox-Tail Soup recipe this week, drawn to its classic simplicity and the promise of a hearty, slow-cooked broth. The first surprise came when I added the vegetables; the leek, often an afterthought in modern recipes, took center stage here, infusing the soup with a delicate, sweet flavor that balanced the rich ox-tail beautifully. This soup is a weeknight cook's dream, provided they have the time to spare. The long simmering time is a delightful throwback to a slower pace of life. I found the port wine addition to be a stroke of genius, adding depth and a touch of elegance. The result was a soup that was comforting and nourishing, with a complexity that belied its humble ingredients. Serve it with crusty bread for dipping, and you'll have a meal that's as satisfying as it is delicious.
