Irish Oxtail Soup
Cuisine: Irish
Author: Kitchens
Prep time: 2 hours
Cook time: 3 hours
Total time: 5 hours
  • 1 small oxtail
  • 3 medium carrots, peeled and trimmed
  • 3 medium onions, peeled
  • 3 sticks of celery, trimmed and washed
  • 1 small turnip, peeled
  • white pepper, to taste
  • 1 liter beef stock
  • 1 spring of thyme
  • 1 teaspoon chopped parsley
  • 1 ounce cornstarch
  1. Cut oxtail in to small joints, rinse, put in pot with cold water and boil.
  2. Peel, clean and chop the vegetables.
  3. When oxtail has boiled, drain water, add stock, vegetables, pepper, thyme and parsley. Bring to boil, cover, and simmer for 3 hours until meat falls off bones.
  4. Remove meat and vegetables and serve them as a main course.
  5. Cool soup and scrape off layer of fat that will form.
  6. Pour chilled soup in pan, mix cornstarch in a cup with a little cold stock.
  7. Gently heat pan, add mixture from cup, stir until thickens.
  8. Ready to serve!
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