Prep 15 mins
Cook 25 mins
I got this recipe from the back of the book "An Irish country doctor" Kinky really reminds me of my grandmother
- 1 large onion, finely chopped
- 1 tablespoon butter and 2 tablespoons olive oil
- 2 lbs meaty oxtails
- 1 garlic clove, mashed
- 3 whole cloves
- 1⁄4 teaspoon thyme
- 1 bay leaf
- 1⁄4 teaspoon allspice
- 1 tablespoon flour
- 3 cups hot water
- 3 cups chicken stock
- 1 cup chopped peeled tomatoes
- salt and pepper
- 1⁄2 thin-skinned lemon, chopped (rind and all)
- 1 tablespoon parsley
- 2 hard-boiled eggs
- Brown onion in the butter and oil, add the oxtails and brown slightly. Add the spices and herbs, then stir in the flour until it bubbles, adding more butter and oil as needed. Pour in the hot water and stock and bring to a boil. Add the remaining ingredients, except the egg and sherry. Simmer for 2 hours. Remove the oxtail, cut the meat and marrow away--add back to the soup and discard the bones.
- When ready to serve, chop the eggs coarsely and stir into the soup. Ladle into bowls, stir in a teaspoon of sherry to each, top with parsley -- and put a cruet of sherry on the table, for atmosphere if nothing else.
This is a tasty, hearty winter soup that is even better the second day than the first. Like GingerlyJ, I got the recipe from "An Irish Country Village" by Patrick Taylor - part of An Irish Country Doctor, an amusing series similar to "All Creatures Great and Small". I made a few substitutions - I put in a small can of tomatoes, partially strained, instead of the chopped fresh tomatoes. I also used the slow cooker for about 8 hours on low instead of simmering on the stove and omitted two cups of water. Don't omit the egg and sherry garnish - they make the soup taste special.