Oxtail Soup from Pride and Pudding: The History of British Puddings, Savoury and Sweet by Regula Yse
Preheat the oven to 140°C (275°F). Chop the vegetables into small dice, about 5 mm–1 cm (¼–⅜ inch). Put a generous knob of butter into a cast-iron casserole and melt it, then add the...
Ingredients
- 1 celery stalk
- 800 g (1 lb 12 oz) oxtail
- 1 carrot
- 1 turnip
- 3 onions
- a few sprigs of parsley
- a few sprigs of thyme
- 2 bay leaves
- butter, for frying
- 1 teaspoon salt
- 1 teaspoon peppercorns (about 15)
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