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Oxtail Soup    HT  Pressure Cooker SP  English  65mins plus overnight refrigeration

Serve 4-6     Hot Beef  Meat  Soups Gluten Wheat Dairy Free  Eggless England Britain  Europe



2 tbsp Oil

3-4 Oxtail Pieces, washed

3 Carrots, sliced

1 Large Onion, sliced

1.1L/2pts Fresh Beef Stock

1 teasp Dried Mixed Herbs

Salt and Pepper




1.  Heat the oil in the open pan, add the oxtail pieces and vegetables and brown on all sides.


2. Add the stock,  herbs and plenty of salt and pepper, put the lid on, bring to pressure, then reduce the heat and cook for 40 minutes.


3. After the cooking time, remove the pan from the heat and slow release the steam.


4. allow to cool then remove the pieces of oxtail, cut away the meat and chop finely. Return the meat to the soup and refrigerate overnight.


5. The next day, remove any solidified fat from the top of the soup. Do not cover the pan,  bring to the boil then reduce the heat and simmer for 10 minutes. 




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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