Summary

Ingredients

• 1 kg oxtail
• 3 tablespoon clarified butter
• 1 large onion (s)
• 2 leeks
• 2 carrot (s)
• 0.5 ½ celeriac, small
• 2 tablespoon tomato paste
• 2 tablespoon flour, (if necessary instant)
• 375 ml red wine, German, dry or semi-dry (not too acidic)
• 400 ml beef stock
• 800 ml beef broth, very weak or just plain water
• 10 peppercorns
• 2 bay leaves
• 5 grains allspice
• 5 juniper berries
• 2 sprigs thyme, large
• salt
• 120 g mushrooms
• Cayenne pepper
• Paprika powder, noble sweet
• pepper
• 100 ml cream
• 4 cl Madeira

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Instructions

1. Roughly cut the vegetables. Heat the clarified butter in the roaster and fry the oxtails vigorously. Add vegetables and tomato paste and roast with. As soon as the vegetables begin to brown, dust with flour, stir well and deglaze with red wine. Add the beef stock, broth or water and spices, bring to the boil and simmer covered over low heat for 2 hours.
2. Clean the mushrooms, cut in half and cut into fine (half) slices.
3. Strain the broth through a sieve. Remove the meat from the bone, place in a bowl and pour Madeira on top.
4. Fry the mushrooms in clarified butter, season with salt, pepper, cayenne pepper and paprika, stir-fry briefly, dust with a little flour, stir and pour on the cream. Reduce over medium heat. Meanwhile, cut the meat into small cubes.
5. Bring the broth to the boil, add the mushroom and cream mixture, simmer for 5 minutes. Let the Madeira run through a sieve, add it with the meat and heat it up in the soup. If necessary, season with the said spices and, if necessary, a little Madeira.