Ox Tail Soup
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g oxtail
- 120 g bacon
- 1 carrot (s)
- 1 root (s) (parsley roots)
- 0.5 ½ celeriac
- 1 onion (s)
- 5 pepper-grains
- 3 allspice grains
- 0.5 ½ bay leaf
- 2 clove (s)
- 2 tablespoons oil
- 2 tablespoon flour
- liter ⅛ red wine
- salt
- marjoram
- possibly Madeira
- water
Print Recipe
Pin Recipe Instructions
- Wash the oxtail chopped into pieces and drain well. Dice the bacon and roast it in its own fat until light brown. Add the cleaned and peeled parsley root and sliced onion and the oxtail pieces and roast vigorously.
- Pour about 1 liter of hot salted water on top. Add the remaining ingredients and let cook until the meat is cooked - about 1.5 hours (it should now be easy to remove from the bone). Remove the meat from the stock, slowly remove it from the bone, cut into not too large pieces and keep warm in a preheated soup bowl.
- Brown the flour in fat, pour the soup over it and cook for 5 minutes. Add the red wine and season the soup again with salt and pepper. Then pass the whole thing through a sieve and add the pieces of meat. Round off the whole thing with a shot of Madeira. When serving you can also add toasted bread (toasted bread is also possible).
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