Completed the oxtail soup

After roasting the meat for a couple of hours and then simmering it for another three, I finished making the soup today. I took it out of the fridge, scraped the fat off the top, and warmed it up: this was a necessary first step, as it was rich with gelatin, and quite solid.After it was warm, I removed all the meat and bones (and bay leaves), and chopped and added the vegetables to the simmering broth:

  • carrots
  • celery
  • halved grape tomatoes
  • sliced cremini mushrooms
  • chopped celeriac
  • quartered & sliced Jerusalem artichokes

and let them cook slowly in the broth while I stripped the meat off the bones.

I then added the meat back to the soup, and when it had come up to temperature, checked for seasoning. I added some more salt, some dried chives, parsley, a couple of dashes of Worcestershire sauce, a couple of dashes of liquid smoke (when I tasted the soup, I thought: “hmm. bacon would have been good” but I didn’t have any, so just a little liquid smoke. Not enough that it’s a strong presence. It lurks in the background).

Then the final ingredient: some chopped frozen spinach. It needed something green. At that point, I turned the heat off (it was hot enough to cook the spinach), and waited for it to cool down.

I had intended to add some pot barley to the soup, but only remembered that when I was putting the spinach in, so much too late. The barley will have to go in another soup another time.

10 servings of soup have now gone into the freezer.

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About pat

Photographer and writer. I love taking pictures of food that make it look irresistible. Prime interests is field-to-table food, closely followed by gardening and urban nature.

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