Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL
May 072011

This makes a large volume and you may wish to decrease the recipe. You may substitute with other meat but NOT lamb or rabbit. Additional water may be added.

It is recommended, when making soups with meat, that you make them the day before you want to eat them. When cooled, the natural fats solidify on the surface, making it easy to remove any unwanted fat.

In this recipe, be cautious with the amount of chilli you use; you can always add more if needed.

Preparation time:   40 minutes
Cooking time:  3 hours

Ingredients

  • 2lb beef,
  • 2lbs pork,
  • 8 boneless chicken pieces [or 1 whole chicken, in pieces]
  • 1 whole Ox Tail,
  • 1 tablespoon whole cloves,
  • 3 whole chillies,
  • 1 x 6 inch square of muslin or ready-made muslin bag.

Trim excess fat and skin from the chicken, beef and pork. Cut into bite sized pieces. Put into large stainless steel saucepan with the ox tail and cover with water, add salt and bring to the boil. Meanwhile, put whole cloves and chillies into a muslin square, tie opposite corners, repeat with remaining two opposite corners and put this “bag” in with the meat. [Alternately you may have a ready made muslin bag you can use]. Turn down the heat and simmer for about 3 hours or until the meat is tender.