Tied Oxtail Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g oxtail
- 20 g clarified butter
- 1 onion (s)
- 100 g soup reens
- 20 g flour
- 0.75 liters ¾ water
- 1 small Can / s tomato paste
- 2 teaspoons beef broth, let it reduce is also enough
- 60 ml Madeira
- 50 g cream
Print Recipe
Pin Recipe Instructions
- Heat the clarified butter in a casserole. Now add the piece of oxtail and fry briefly but vigorously on all sides. Clean, dice and add the onion and soup greens. Also fry briefly at a high temperature until the onions are light brown. Now dust the flour over it and brown it briefly. Deglaze with water and bring everything to a boil. Then turn the heat down to medium temperature. Season with beef broth, tomato paste, pepper and salt as needed.
- Let the oxtail simmer in the soup for about 90 minutes, until the meat can be easily removed from the bone. Take the tail out of the soup. Dice the meat very small and at the same time remove fat and tendons as completely as possible. Pour the soup through a sieve and put back into the pot without the vegetables. Now add the meat and heat it up again.
- Add the Madeira just before serving. Whip the cream. Spread the oxtail soup on plates and serve decorated with 1 tablespoon of cream in the middle.
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