Ox Tail soup
It's winter here in Australia - perfect weather for ox-tail soup!
3kg (6lb) Ox tail - cut into "knobs", trimmed of excess fat
1 onion, diced
1 teaspoon minced garlic
Olive oil, for browning
3 medium carrots, diced
4 sticks of celery, diced
1 can Guinness
Beef stock
1 can condensed tomato soup
Paprika
Cinnamon
Maple syrup
1/2 teaspoon instant coffee.
Black cracked pepper
Cornflour
Brown the ox tail, onions and garlic. If bits of it get black around the edges, so much the better as far as I'm concerned.
Once all sides of the ox tail are browned, and the onion is all translucent, plonk this into the crock pot.
Brown the carrots and celery, cover pan and sweat for awhile (optional). Add to the crock pot
Pour over the can of Guinness. Add beef stock so that everything is just covered.
Crock on high for a few hours.
Turn off the heat, chill overnight.
In the morning, skim off all the fat that has solidified on the surface.
Crock some more on low, adding paprika, coffee, cinnamon and black cracked pepper.
Add the condensed tomato soup.
Once it's heated through, taste.
Add maple syrup (couple of tablespoons. Not enough to make it "sweet" but enough to give it some "depth of flavour")
Cook on low all day.
Close to serving time, add a few tablespoons of cornflour mixed in a cup of water. Stir through and leave to thicken. Add more water if soup is a bit strong.
Enjoy! This recipe is even better the next day.
3kg (6lb) Ox tail - cut into "knobs", trimmed of excess fat
1 onion, diced
1 teaspoon minced garlic
Olive oil, for browning
3 medium carrots, diced
4 sticks of celery, diced
1 can Guinness
Beef stock
1 can condensed tomato soup
Paprika
Cinnamon
Maple syrup
1/2 teaspoon instant coffee.
Black cracked pepper
Cornflour
Brown the ox tail, onions and garlic. If bits of it get black around the edges, so much the better as far as I'm concerned.
Once all sides of the ox tail are browned, and the onion is all translucent, plonk this into the crock pot.
Brown the carrots and celery, cover pan and sweat for awhile (optional). Add to the crock pot
Pour over the can of Guinness. Add beef stock so that everything is just covered.
Crock on high for a few hours.
Turn off the heat, chill overnight.
In the morning, skim off all the fat that has solidified on the surface.
Crock some more on low, adding paprika, coffee, cinnamon and black cracked pepper.
Add the condensed tomato soup.
Once it's heated through, taste.
Add maple syrup (couple of tablespoons. Not enough to make it "sweet" but enough to give it some "depth of flavour")
Cook on low all day.
Close to serving time, add a few tablespoons of cornflour mixed in a cup of water. Stir through and leave to thicken. Add more water if soup is a bit strong.
Enjoy! This recipe is even better the next day.