Welcome to my new follower Kita, via Bloglovin.
Friday afternoon, I finally cooked an oxtail that had been lurking in the freezer for most of the winter. After it had been strained and the bones allowed to go cold, I pulled the meat off them. The bones went into my council food bin ready for collection. Bones, onion and citrus skins, are the only things that get put out!
By the time we got back from a garden nursery on Saturday, I didn't have much time to get soup ready for dinner so here is what I did:
Quick Oxtail Soup - once bones are cooked!
The day before required, cover the oxtail with water (about 1/2" above them) and simmer for up to 2 hours until done. Strain and remove bones. Leave both to go cold then pick off meat. My saucepan is around 8" wide by 4" deep so I probably used about 2 pints of water.
To the jelly-like juice, add 2 cans of chopped tomatoes, 3 beef stock cubes, a rounded teaspoonful of mild paprika and some black pepper (I did about 15 grinds).
Bring to the boil, simmer for about 15 minutes, add 1/2 tube tomato paste and 1 good teaspoonful sugar. Add meat and simmer for another few minutes until meat is warmed through.
Whiz together with a stick blender or liquidizer, thicken with cornflour, adjust the taste and serve with salt and pepper if required.
This is what it looked like: