Oxtail pot with gnocchi and broad beans
This oxtail soup recipe is refreshingly simple
6 - 8
Serves
15 mins
Prep Time
3 hrs 45 mins
Cook Time
Recipe author
Allyson Gofton
Back in fashion after some decades in the culinary wilderness, oxtail, with its gutsy flavour is complemented perfectly with the seasoned broth and fresh mint.
Back in fashion after some decades in the culinary wilderness, oxtail, with its gutsy flavour is complemented perfectly with the seasoned broth and fresh mint.
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Ingredients
Beef
750-850g Quality Mark oxtail
1 onion
finely chopped
2 tsp crushed garlic
45g packet tomato soup
5 cups beef stock
500g broad beans
fresh or frozen
400g packet gnocchi
1-2 celery
finely sliced
2 Tbsp fresh mint
Method
To Make Casserole
1
Brown the oxtail in a dash of oil in a lidded flameproof casserole dish.
2
Add the onion and garlic and toss together in the hot dish.
3
Add the tomato soup mix and half the stock to the dish and cover.
4
Simmer on top of the stove or cook in a 140 degree celsius oven for 3½-4 hours or until the meat falls from the bones.
5
Lift the meat from the sauce and when cool enough to handle, pull the meat from the bones, discarding excess fat.
6
Allow the sauce to sit (this will allow the fat to rise to the top, so it can be skimmed off) while preparing the beans and gnocchi.
7
Blanch the broad beans for 2-3 minutes in boiling water.
8
Refresh under cold water and peel.
9
Cook the gnocchi in boiling salted water (the time will depend on variety and style, but usually about 3-5 minutes is enough).
10
Drain well.
11
Return the meat to the casserole dish along with the beans, gnocchi, remaining stock, celery and mint.
12
Warm through and serve in deep bowls accompanied with mashed swedes or pumpkin if wished.
Nutrition Information per Serving (537g)
This recipe analysis is based on six serves.
Energy
1582kJ (378 kcal)
Protein
35g
Total Fat
14g
Saturated Fat
5.8g
Carbs
24.3g
Dietary Fibre
6.7g
Sodium
813mg
Iron
6.7mg
Zinc
8.4mg
Vitamin B12
2.4µg
