A hearty and warming soup featuring tender pieces of oxtail, soft carrots, and a clear, savory broth, perfect for a cozy meal that's easy for kids to enjoy.

Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes

Ingredients

• 2.5 kilograms Oxtail (jointed)
• 65 grams Fat or oil
• 4 (approx 600g) Onions (finely sliced)
• 2 cloves Garlic (minced)
• 1 teaspoon Fine sea salt
• 4 (approx 500g) Carrots (cut into batons)
• 2 sticks Celery (whole sticks)
• 2 Bay leaves
• 500 millilitres Beef stock
• 1 x 15ml tablespoon Fresh flatleaf parsley (chopped)

Instructions

1. Season the oxtail with salt.
2. Heat the fat or oil in a large pot over medium-high heat. Brown the oxtail pieces thoroughly on all sides. Remove and set aside.
3. Add the sliced onions to the pot and cook until softened. Stir in the minced garlic and cook for 1 minute.
4. Return the oxtail to the pot. Pour in the beef stock (add enough water to cover the oxtail, if needed, beyond the 500ml stock). Add the whole celery sticks and bay leaves.
5. Bring to a gentle simmer, then cover and cook over very low heat on the stovetop, or in a preheated oven at 150°C (300°F), for 3 hours, or until the oxtail is very tender.
6. Remove the oxtail, celery sticks, and bay leaves from the pot. Discard celery and bay leaves. Shred the oxtail meat from the bones, discarding bones and excess fat. Dice the shredded meat into smaller, kid-friendly pieces.
7. Skim any excess fat from the surface of the broth. Add the carrot batons to the broth and simmer for 10-15 minutes, or until the carrots are tender.
8. Return the diced oxtail meat to the soup. Stir in the freshly chopped parsley. Taste and adjust seasoning as needed.
9. Serve the comforting oxtail and veggie soup warm, perhaps with a side of crusty bread for dipping.