Ox-tail Soup is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup made from an ox tail cooked with vegetables and herbs in a port and ketchup stock. The full recipe is presented here and I hope you enjoy this classic British version of: Ox-tail Soup.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
177. 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.
Mode.—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.
Time.—4-1/2 hours. Average cost, 1s. 3d. per quart.
Seasonable in winter.
Sufficient for 10 persons.
Modern Redaction
Ingredients:
2 ox tails
2 slices of ham
30g butter
2 carrots, scraped and sliced
2 turnips, peeled and sliced
3 onions, peeled and sliced
1 leek, washed and sliced
1 head of celery, sliced
1 bunch of savoury herbs, chopped
1 bayleaf
12 whole black peppercorns
4 cloves
2 tsp sea salt
2 tbsp ketchup
100ml port wine
3l water
1 tbsp plain flour
Method:
Cut up the ox tails, separating them at the joints then wash well before transfering to a stockpot lined with the ham. Add the butter and the sliced vegetables along with the peppercorns and herbs. Add 300ml of water and place over high heat for about 40 minutes, or until the juices have come out of the meat. Add the remaining water and bring to a boil. As soon as the water boils stir in the salt then skim the surface well, reduce to a simmer and cook gently for 4 hours, or until the tails are completely tender.
Remove the tails from the pan, skim the soup then strain into a clean pan. Thicken with the flour mixed to a slurry with a little water then stir in the ketchup and port wine. Strip the meat from the bones and chop finely then stir into the soup.
Bring to a simmer and cook for 5 minutes then serve.
