4 Reviews of Scottish Oxtail Soup

From: davinandkennard

On Aug 8, 2007

First let me say this recipe rocks!!!! I want to add a variation and hope it doesn't offend. I roast the oxtail with extra onion, celery, and turnips until well browned and then proceed with the recipe as stated. I usually make it a day ahead and skim to remove any fat. The depth of this broth is so rich and wonderful! Thanks for sharing!!!! T.J>

From: Roger/OH

On Nov 16, 2003

This soup is fantastic. I pureed half of the meat, picked from the tail, and used the other half as is. The broth was very rich and extremely full of flavor. When comming in from working on a cold winter's day, I could not dream of anything better than seeing a bowl of this soup and a toasted cheese sandwich in front of me.

From: Ronald Stirling

On Jun 4, 2006

Posted a Jpg of the basic ingredients of my version of this soup. Day 1: Carefully trim all fat and skin from 3lbs of Oxtail; simmer the Oxtail in 1+1/2 pints of bouillon for 5 hrs.The bowls are pure jelly ,refrigerated and degreased. Beans soaked in water overnight,the meat separated from all remaing tissue.

From: Chef #769587

On Feb 19, 2008

I managed to get a buffalo tail and had no idea what to do with it. This is the first recipe I came across and it is WONDERFUL! I added a BULB of garlic. I made it again using plain old stew meat and its just as good. I don't have any means to puree, so the buffalo tail meat was a bit on the tendony/fatty side, but YUM!