Oxtail Soup According to Herta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g oxtail
- 2 onions)
- 3 tablespoon soup greens, roughly chopped
- 2 tablespoon fat
- 1 ½ liters water
- 2 bay leaves
- 2 tablespoon fat for baking
- 3 tablespoon flour
- 1 teaspoon paprika powder
- 1 cup red wine, strong
- salt and pepper
- sugar
- paprika
Print Recipe
Pin Recipe Instructions
- Have the butcher cut the oxtail into finger-length pieces.
- Peel the onions, cut into wedges and roast them in a saucepan until golden yellow, take them out of the saucepan and fry the oxtail vigorously in the remaining fat. Add the soup vegetables and bay leaves, roast them briefly and add the onions again. Fill up with the water, add a little salt and cook the meat until soft. It has to come off the bone easily, this takes at least 1 ½ hours. It`s faster with the pressure cooker.
- Remove the oxtail pieces and loosen the meat from the bones. Strain the broth.
- Use fat, flour and a pinch of sugar to make a very dark stoving, add the stock while stirring constantly, season with salt, paprika and pepper and cook well. Put the meat loosened from the bone back into the soup and refine with red wine.
- Burn-in is simply a must here.
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