It’s soup time! Whip up this marmite and oxtail soup to make a delicious meal the family can enjoy together, and serve with some shoestring onions and rosemary breadsticks for an extra treat.

SERVES 6 // COOKING TIME 3 hours 20 min

INGREDIENTS
For the shoestring onions
1 cup cake flour
1 tsp garlic powder
Salt and black pepper
2 onions, peeled and thinly sliced
1 egg, whisked
Vegetable oil, to deep-fry
For the breadsticks
3 cups white bread flour
1 tbsp yeast
2 tsp sugar
½ tsp salt
1 cup warm milk
2 tbsp olive oil
1 egg, beaten
10 g rosemary, chopped
For the oxtail soup
2 tbsp olive oil
2 kg oxtail
3 carrots, peeled and roughly chopped
3 stalks celery, roughly chopped
3 cloves garlic, peeled and sliced
1 onion, peeled and chopped
3 tbsp Marmite
2 tbsp tomato paste
1 tbsp brown sugar
2 L beef oxtail stock
3 sprigs thyme
2 sprigs rosemary
2 bay leaves
Salt and black pepper

METHOD
For the shoestring onions
1. Mix the flour, garlic powder, salt and pepper in a bowl.
2. Working with a handful of onions at a time, dip them first in the egg and then in the seasoned flour, to coat.
3. Heat the oil and deep-fry the onions until golden brown. Drain on paper towel to crisp up.
For the breadsticks
1. Mix the flour, yeast, sugar and salt in a bowl. Make a well in the centre and pour in the warm milk and olive oil.
2. Mix with a wooden spoon until a dough forms. Turn out on to a floured surface and knead dough until elastic and smooth, about 8 minutes.
3. Place the dough in an oiled bowl and cover with a cloth. Allow to rise until doubled in size, about 1 hour.
4. Preheat oven to 180°C and line a baking tray.
5. Turn out the dough on to a floured surface. Pinch off about 24 small balls and roll them into long sticks. Dust with flour and arrange on the baking tray.
6. Brush the dough sticks with egg and sprinkle with rosemary. Allow to proof for 10 minutes.
7. Bake for 20 minutes, until breadsticks are puffed up and crisp on the outside.
For the oxtail soup
1. Heat the olive oil and fry the oxtail for 10 minutes, turning occasionally, until caramelised. Remove from the pot.
2. Place carrots, celery, garlic and onion in the pot. Fry until soft, 5 minutes.
3. Add Marmite, tomato paste and sugar. Cook for 5 minutes, until darkened.
4. Add oxtail, stock and herbs. Simmer for 3 hours, skimming the fat from the top. Lift the oxtail with a fork; if it falls from the bone, it’s ready. Season.
5. Serve with shoestring onions and rosemary breadsticks.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

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