Oxtail, silverbeet and chickpea soup with parmesan dippers

Name: Oxtail, silverbeet and chickpea soup with parmesan dippers recipe
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil, plus extra to serve; 2kg oxtail, thickly sliced; 2 tsp fennel seeds; 1 tsp dried chilli flakes; 1 leek, trimmed, chopped; 1 each onion, celery stalk and carrot, chopped; 2 bay leaves; 4 garlic cloves, crushed; 1 tsp finely chopped rosemary leaves; 1 parmesan rind (optional); 1l chicken stock; 400g can whole tomatoes; 1/2 bunch silverbeet, stalks removed, leaves chopped; Basil leaves, shaved fennel and fennel fronds (optional), to serve; 50g finely grated parmesan; 50g unsalted butter, softened; 1/2 tsp fennel seeds, crushed; 1/4 tsp dried chilli flakes; 1/2 baguette, thinly sliced

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by Anthony Puharich

Owner of Victor Churchill, butcher-in-chief at delicious.

Jul 25, 2018

These parmesan dippers are perfect for making you feel like a kid again.

2 tbs extra virgin olive oil, plus extra to serve
2kg oxtail, thickly sliced
2 tsp fennel seeds
1 tsp dried chilli flakes
1 leek, trimmed, chopped
1 each onion, celery stalk and carrot, chopped
2 bay leaves
4 garlic cloves, crushed
1 tsp finely chopped rosemary leaves
1 parmesan rind (optional)
4 cups (1L) chicken stock
400g can whole tomatoes
1/2 bunch silverbeet, stalks removed, leaves chopped
Basil leaves, shaved fennel and fennel fronds (optional), to serve

Parmesan dippers

50g finely grated parmesan
50g unsalted butter, softened
1/2 tsp fennel seeds, crushed
1/4 tsp dried chilli flakes
1/2 baguette, thinly sliced

Method

1.

Heat oil in a large saucepan over medium-high heat. In batches, add oxtail and cook, turning halfway, for 6 minutes or until browned. Transfer to a bowl. Remove from heat and drain all but 2 tbs fat from the pan, then return to mediumhigh heat. Add fennel seeds and chilli flakes, and cook, stirring constantly, for 30 seconds or until fragrant. Add leek, onion, celery and carrot, and cook, stirring occasionally, for 6 minutes or until softened. Add bay leaves, garlic and rosemary, and cook, stirring constantly, for 1 minute or until fragrant. Add the parmesan rind, if using, stock, tomatoes, 2 cups (500ml) water and oxtail. Bring to a simmer, reduce heat to low, cover and cook, stirring twice, for 3 hours or until oxtail is very tender.
2.

In final 20 minutes of oxtail cooking time, for the parmesan dippers, combine parmesan, butter, fennel and chilli flakes in a bowl. Spread over one side of baguette and place, buttered-side up, on prepared tray. Bake for 10 minutes or until golden.
3.

Skim and discard layer of fat from top of soup, then add the silverbeet. Increase heat to medium-high and simmer, stirring occasionally, for 3 minutes or until silverbeet is wilted.
4.

Divide soup among serving bowls, drizzle with extra oil and top with basil and fennel. Serve with parmesan dippers scattered with fennel fronds, if using.