ITALIAN OXTAIL SOUP
4 hours 30 minutes Serves 6
1.5kg oxtail, cut into 3-4cm pieces
50g of flour
120g of pancetta
1 onion, diced
3 celery sticks, diced
1 carrot, diced
3 garlic, sliced
1 cinnamon stick
3 bay leaves
3 sprigs of thyme
2 sprig of rosemary
2 tbsp of tomato purée
300ml of red wine
1 400g tin of chopped tomato
beef stock, as needed
1 handful of raisins
1 handful of pine nuts or almonds
1 handful of parsley roughly chopped
Season the oxtail pieces with a good helping of salt and pepper, then dust with flour. Sear in a hot pan with some oil until browned all over
Remove the oxtail from the pan and set aside. Add the pancetta, onion, celery, carrot and garlic to the pan and sauté until soft
Add the cinnamon, herbs and tomato purée to the pan and stir for 2 minute.
Deglaze with the red wine, scraping the bottom of the pan with a wooden spoon
Add the seared oxtail to the pan and let the wine reduce by half. Add the tinned tomatoes and stock to cover the oxtail
Simmer on a low heat with the lid on for 4 hours, until the meat is falling away from the bones. Be sure to check on it occasionally, adding more stock if the meat starts to stick to the pan.
Once the oxtail is falling off the bone, remove the oxtail pieces from the pan and remove from the bone, shred and add back to the pan, discard the bones.
Taste, season with salt and pepper and Pick out and discard the cinnamon stick and rosemary and thyme stalks. Adjust consistency, adding more stock if needed
To serve, sprinkled with raisins, pine nuts and parsley. Serve with crusty bread.