Make it Scotch

Hearty Oxtail Soup

  • Prep 10 mins
  • Cook 35-40 mins
  • Serves 4

Ingredients

Cooking Method

  • 1
    Pull the meat from the bones and shred it.
  • 2
    Roughly chop any big bits of stewed vegetables. Set both these ingredients aside to add at the end of the next stage.
  • 3
    In a deep pan over a low heat sauté the onions with a pinch of salt until fairly soft, about 10 minutes, turn up the heat a notch or two, add the bacon and allow it to brown lightly.
  • 4
    Add the chopped mushrooms and the thyme and continue cooking until the liquid from the mushrooms evaporates and the onions look soft and transparent.
  • 5
    Add the stock and the beans, then the leftover stew ingredients, stir well and bring up to a boil, then reduce the heat and simmer for 10 minutes for the flavours to meld. Check the seasoning.
  • 6
    Add the shredded chard or baby spinach leaves and let them wilt and become bright green. Remove the pan from the heat.
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