Oxtail soup with nutmeg and star anise

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2 tbsp olive oil

 1lb 5oz (600g) oxtails

 1 red onion, finely chopped

 salt and freshly ground black pepper

 3 garlic cloves, finely chopped


 2 star anise

 pinch of grated nutmeg

 3 cups hot vegetable stock,

 for both methods

 2 x 14oz (400g) cans whole tomatoes


 in the slow cooker


   PREP


 15 MINS


 COOK


 15 MINS PRECOOKING; AUTO/LOW 8 HRS


 Preheat the slow cooker, if required. Heat half the oil in a Dutch oven over medium-high heat, add the oxtails, and cook them for about 10 minutes or until beginning to color on all sides. Remove

 them and leave to cool, then remove the bones from the oxtails and set aside.

 Meanwhile, reduce the heat a little, heat the rest of the oil, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the garlic, star anise, and nutmeg, and cook for

 1–2 minutes more. Add a little stock and stir to scrape up the bits from the bottom of the pan. Transfer everything to the slow cooker, including the oxtails, add in the tomatoes and remaining stock, and stir. Cover with the lid and cook on auto/low for 8 hours.

 Discard the star anise, then remove the oxtails with a slotted spoon. Shred the meat with a fork, and return it to the slow cooker. Use an immersion blender to blend the soup until smooth, or

 transfer in batches to a liquidizer and blend. Transfer the soup to a clean pan to heat through, adding a little hot water if you need to thin it down. Taste and adjust seasoning as needed, and serve piping hot with crusty white bread.

 traditional method    PREP 15 MINS COOK 2¾–3¼ HRS

 Heat half the oil in a Dutch oven over medium-high heat, add the oxtails, and cook them for about 10 minutes or until beginning to color on all sides. Remove them and set aside. Reduce the heat a

 little, heat the rest of the oil, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the garlic, star anise, and nutmeg, and cook for 1–2 minutes more. Add a little stock and stir to scrape up the bits from the bottom of the pot.

 Return the meat to the pan, add in the tomatoes and the remaining stock, and bring to a boil. Reduce to a simmer, and cook on a gentle heat, partially covered, for 21⁄2–3 hours or until the meat

 falls off the bone, topping up with a further cup of hot water (or more if needed) as required. Discard the star anise, then remove the oxtails with a slotted spoon. Shred the meat with a fork, and return it to the pot. Use an immersion blender to blend the soup until smooth or transfer in batches to a liquidizer and blend. Transfer the soup to a clean pan to heat through, adding a little hot water if you need to thin it down. Taste and adjust seasoning as needed, and serve piping hot with crusty white bread.

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