Ox­tail soup

Sarie - - Contents -

FOOD FIT FOR A KING AND A RE­AL ME­AL ON ITS OWN. START MA­KING THE SOUP THE DAY BE­FO­RE YOU NEED IT. Ser­ves 6 • 500 g ox­tail • 30 ml sun­flo­wer oil • 1 on­i­on, chop­ped • 2 car­rots, hal­ved lengthways and

sli­ced • 1 lar­ge stalk ce­le­ry, di­ced • 6 to­ma­toes, di­ced • 750 ml wa­ter • 15 ml wor­ces­ters­hi­re sauce • 1 bay le­af • salt and freshly ground black

pep­per to tas­te He­at the o­ven to 140 °C. Pla­ce the ox­tail in a cas­se­ro­le dish. Co­ver with the lid and pla­ce in the o­ven for at le­ast 4 hours. Re­mo­ve from the o­ven and le­a­ve to cool. Re­mo­ve the meat from the bo­nes and dis­card ex­cess fat. Keep the bo­nes. He­at the oil in a sau­ce­pan. Fry the on­i­on, car­rots and ce­le­ry to­get­her for a­bout 10 mi­nu­tes. Add the to­ma­toes and fry for a­bout 5 mi­nu­tes. Add the meat, bo­nes and jel­ly (which forms as the meat cools). Add the wa­ter, bay le­af and wor­ces­ters­hi­re sauce. Se­a­son with salt and pep­per. Co­ver the sau­ce­pan with the lid and sim­mer gent­ly for at le­ast 4 hours, stir­ring now and then. If the soup is too thick, add a litt­le mo­re wa­ter, but remember that this is me­ant to be a thick soup.

OX­TAIL SOUP

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