Oxtail Soup with Mushrooms
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 4 hrs |
| Total Time | 5 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg oxtail
- some fat for frying
- 1 bunch soup greens
- 2 onions)
- 0.5 tube ½ tomato paste
- 0.5 tablespoon ½ sugar
- 1 bottle red wine
- 1 ½ liter beef broth
- 10 black peppercorns
- 2 cloves garlic
- 4 sprigs thyme
- 4 bay leaves, fresh
- 10 mushrooms, brown
- 2 tablespoon brandy
- salt and pepper
- Chilli flakes
- possibly cornstarch or dark sauce thickener
- 30 g chocolate, dark (men`s chocolate)
Print Recipe
Pin Recipe Instructions
- Sear the oxtail with a little fat and take it out of the pot. In the roasting set, roast the finely chopped soup greens and the finely chopped onions, roast the sugar and tomato paste.
- Pour red wine 3 - 4 times and always let it boil down completely. Then fill up with all the rest of the red wine and the stock, add the peppercorns, bay leaves, thyme and garlic cloves and the seared oxtail and simmer slowly for 3 - 4 hours over a low heat.
- Now remove the meat and pour the rest through a sieve. Pour the stock back into the pot, add the chopped mushrooms and cook a little.
- Remove the whole meat neatly from the bones, cut into small pieces and return to the soup. Season to taste with the brandy and spices and, if necessary, thicken a little with starch or a dark sauce thickener. As a final round, stir in the chocolate.
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