The back story of this dish comes from Bermondsey, where the tasty oxtail cut was sold to the local tanners, cheap, along with the cow hides for their trade.
Serves 4 people
Method
- Joint the oxtail into its natural segments and put it in to soak in warm water for 1 hour. Drain and put in to a stewing pot. Cover with cold water and beer and bring all to the boil whilst you prepare the rest.
- Cut the bacon with its rind. Scrape and chop the carrots into length. Peel and slice the onions. Peel and cube the turnips. Wash and chop the celery and tie the herbs into a bunch.
- Skim off the grey foam which has risen to the surface of the boiling oxtail. Add the vegetables herbs. Bacon and peppercorns. Bring back to the boil, lid and turn down to a simmer.
- Stew for 3 hours. You can use a slow cooker for this part – 7 hours on HIGH or 9 hours on LOW.
- Take out the oxtail and skim off the fat and strain the soup, pushing it through a strainer.
- Return the soup to the pan, return the oxtail and add as much water to make a satisfactory soup!
Ideal for these chilly days, a cost of living crisis and a slow cooker!
Inspired by: European Peasant Cookery, by Elizabeth Luard
Ingredients
1 large Oxtail or two smaller ones
2 litres of cold water
600ml /1pt of dark beer (porter or Guinness)
1 tsp salt
250g streaky bacon
3 mature carrots
3 onions
3 turnips
1small head of celery
Bay leaf, parsley and other sweet herbs (marjoram, oregano, mint)
1/2tsp peppercorns
6 cloves
