Wrong Oxtail Soup
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 piece (s) beef (leg slices)
- 1 leek
- 2 piece (s) carrot (s)
- 0.5 piece ½ (s) celery
- Lard for frying
- 250 ml red wine
- 1 ½ liters water
- 3 tablespoon flour
- pepper
- salt
- Worcester sauce
- 1 tablespoon tomato paste
Print Recipe
Pin Recipe Instructions
- Divide the leg slices, remove sinews and skins as well as coarse fat. Pick up the pieces of bone.
- In a casserole, sear the bones and pieces of meat in lard. Roast a tablespoon of tomato paste. Add the diced celery, leek slices and pieces of carrot and sauté also vigorously. Deglaze with the red wine and let it boil down.
- Fill up with 1 - 1.5 liters of water and cover everything on a low heat for about 1 hour. The meat should be soft but not yet crumbled.
- In another saucepan, roast the flour brown with a little fat (the darker, the stronger the subsequent color of the soup, but do not let it burn). Pour the meat stock through a sieve in several portions, stirring consistently so that no lumps are formed.
- When it has a slightly creamy consistency, season with salt, pepper and Worcester sauce. If necessary, spices can be used as you see fit.
- Cut the meat out of the sieve into small, approx. 0.5 cm cubes and reheat with the soup.
- Baquette, for example, goes well with this.
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