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Beef Oxtail Muligatawny Soup with Mango Toasts
3 / 5
Between 150 and 180 minutes
900g (2lb) Beef oxtails (about 6 medium pieces)
15mlsp (1tbsp) Oil
1 Onion, peeled and quartered
1-2x15mlsp (1-2tbsp) Medium curry powder
900ml (1.5pts) Beef stock
2 Turnips, peeled and cut into chunks
3 Carrots, peeled and cut into chunks
1 Parsnip, peeled and cut into chunks
1 Dessert apple, cored and quartered
4x15mlsp (4tbsp) Cooked rice
4 Slices thick white bread
2x15mlsp (2tbsp) Mango chutney
Fresh coriander, roughly chopped (optional)
Take a large saucepan, heat the oil and add the oxtail pieces. Brown the meat on all sides.
Add the onion and continue to cook for 1-2 minutes. Next add the curry powder ensuring that the meat and onions are thoroughly coated. Cook for a further 1-2 minutes, stirring to prevent the curry powder from catching.
Add the stock, vegetables and apple. Cover the pan with a lid and allow the contents to simmer on a low heat for 2 - 3 hours. By this time the meat will be tender and can be pulled easily off the bone.
Mango toasts: Take the slices of bread and toast on one side. Carefully spread the un-toasted side with the mango chutney. Replace under the grill until the edges of the toast are browned and the chutney is bubbling.
Either serve the soup 'chunky' style OR remove the oxtail pieces and whiz the vegetables and stock in a food processor (or use a hand blender) until it is smooth.
Return the oxtail meat to the soup, stir through the rice, scatter with the coriander and serve with mango croutons.
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