Nutritional Info

Nutrition Facts

Serving Size 1 (226g)

Calories 397
Calories from Fat 179 (45%)
Amount Per Serving %DIV
Total Fat 19.9g 31%
Saturated Fat 10.1g 51%
Monounsaturated Fat 7.2g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 178.4mg 59%
Sodium 637.1mg 28%
Potassium 339.6mg 7%
Total Carbohydrate 0.7g 0%
Dietary Fiber 0.1g 0%
Sugars 0.1g
Protein 49.3g 99%

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Recipe Description
This is a classic English soup, popular in the late nineteenth century but for some reason very much less in evidence today. Oxtails are readily available at any good butcher and are surprisingly cheap. The highly glutinous content of the tail bone makes this a wonderfully tasty and nourishing soup to be recommended for a cold winter's evening.
Prep time
30 min
Cook time
4 hr 20 min
Ready In
4 hr 50 min


Serves Tool

Serves To:USMetric
1 1/2 Pound(lb)  oxtail, cut into 2 inch pieces
1/4 Cup(c)  flour
2 Tablespoon(T)  butter
1   celery stalk, chopped
1   large onion, coarsely chopped
4   carrots, coarsely sliced
10   peppercorns
1/4 Teaspoon(t)  thyme
1/4 Teaspoon(t)  tarragon
1   bay leaf
1 Tablespoon(T)  salt
5 Cup(c)  meat stock
5 Cup(c)  water
1 Cup(c)  sherry or port wine


Coat each piece of oxtail with flour. Melt the butter in a large frying pan and brown both the meat and the vegetables for about 4 minutes. Transfer to a large saucepan and add the peppercorns, herbs and salt. Add the stock and water. Bring to a boil and skim. Cover and simmer for 4 hours. Remove from heat and strain into a bowl. Take out the meat and when it has cooled separate it from the bones and remove any fatty skin. Return the meat to the soup. Puree the vegetables in a blender or food processor and return them to the soup. Transfer the soup to a clean saucepan. Heat to just below the boiling point and add the sherry or port. Adjust the seasoning to taste and serve.

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English Oxtail Soup
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