Scottish Oxtail Soup

Recipe by Millereg
READY IN: 2hrs 50mins




  • To make the spice bag, place 1 bay leaf, 3 sprigs thyme, 4 large sprigs parsley (including stalks), one 4-inch piece celery stalked with leaves, and two whole green onions in the center of a square of double thickness cheesecloth.
  • Fold up the sides of the cheesecloth and tie off the top very tightly to make a spice bag.
  • (Equivalent dry herbs may be substituted).
  • Fry the oxtail pieces and the vegetables in the fat for a few minutes until lightly browned.
  • Remove from heat.
  • Pour the beef stock into a saucepan and add the fried oxtail and vegetables as well as the spice bag.
  • Bring to the boil, and then transfer to a crockpot and cook on high for 1½- 2 hours (or longer if necessary) until the meat is tender.
  • Strain the stock, cut all the meat (in small pieces) from the bones and then return the stock and meat to the pan.
  • Bring to the boil.
  • Puree.
  • Mix the flour and port together and add to the soup.
  • Simmer for 5 minutes before serving.