Summary

Ingredients

• 0.25 liter ¼ water
• 100 g carrot (s), diced
• 100 g celery, diced
• 100 g leek, thinly sliced
• 300 g minced meat (beef)
• 3 egg whites
• 2 onion (s), sliced
• 1 kg oxtail, cut into pieces
• some olive oil
• 200 g carrot (s), diced
• 100 g celeriac, diced
• 250 g leek, diced
• salt
• 2 tomato (s), peeled and cut into pieces
• 1 pinch (s) sugar
• 1 sprig thyme, fresh (or appropriately dried)
• 1 small bay leaf
• 1 kohlrabi, thinly sliced
• 1 thick carrot (s), thinly sliced
• 300 ml red wine
• 2 liters meat broth
• 2 tablespoon Madeira
• 1 tablespoon whiskey
• 1 bunch chives, finely chopped
• pepper from the grinder

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Instructions

1. First of all, the amount: The recipe is intended for 8 servings as a soup. As a main course, this corresponds to about 4 servings.
2. First prepare the clarifying solution: whisk the egg white (do not beat!) And mix with 100 g each of carrots, celery and leek (the clarified vegetables), the minced beef and 1/4 liter of water. Then chill in the refrigerator until ready to use.
3. For the soup, fry the oxtail pieces vigorously in hot olive oil. Add the diced vegetables and onion slices, season with salt and pepper and sweat until translucent. The vegetables should take on some color. Add the tomato pieces, thyme, sugar and bay leaf and let everything stew for about 30 minutes. Then deglaze with the red wine and reduce the liquid by half. Add the broth and let the soup boil gently for 2 1/2 hours. The meat should then be soft. If too much liquid evaporates during cooking, you can add a little water. Let the soup cool down.
4. In the meantime you can prepare the vegetable garnish. To do this, cut stars out of thin kohlrabi and carrot slices with a small star-shaped cookie cutter. That looks totally festive in the soup afterwards. Boil the vegetable stars in salted water until they are al dente. Then set aside.
5. Now fish the oxtail pieces out of the soup and make sure that no pieces of vegetables stick to them. Remove the meat from the bones and cut into small cubes. Then pour the soup into a saucepan through a sieve. Dispose of the caught vegetables in the garbage. Before the clarifying solution is added, the soup should be completely cooled. If you`re in a hurry, you can do it quickly with a cold water bath.
6. Now add the clarifying solution, bring to the boil while stirring constantly and then let it simmer for 30 minutes at the boiling point. At the end of the boiling time you can already see when stirring that the liquid is actually clear, only that the minced meat crumbs are still floating in it. Now pour the soup through a cheesecloth into a saucepan (this works best if you line a large sieve with the cheesecloth).
7. Heat the soup again and season with salt, pepper, Madeira and whiskey. Put the vegetable stars, meat cubes and chives in soup bowls and top up with the soup.
8. Serve with cheese flutes.
9. The preparation takes a long time due to the cooking and cooling times, so this soup is really not a quick meal. I always shorten the cooling time with a water bath, otherwise it takes hours. You can prepare them the day before or you can also freeze them.
10. This soup has become so popular in my family that I now always prepare double the amount so that I can give each guest a helping of it to take home.