Summary

Ingredients

• 500 g beef, lean, e.. boiled beef
• 3 bones, (soup bones without marrow)
• 3 teaspoons bacon, fatter, diced
• 1 onion (s)
• 1 bunch soup greens
• 1 ½ liters water
• 0.25 liter ¼ white wine, lovely
• 1 bay leaf
• 5 grains allspice
• 3 juniper berries
• 30 g butter
• 30 grams flour
• 100 g mushrooms, (fresh or canned)
• 2 teaspoons tomato paste
• 1 tablespoon paprika powder, hot pink
• 6 tablespoon Madeira
• salt
• pepper

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Instructions

1. I asked myself the question, how can you rid a good, thickened oxtail soup of superfluous calories without spoiling the taste. In my test kitchen the following came out:
2. Rinse bones and beef under cold water, dry and cut beef into 3-5cm cubes. Drain the bacon in a saucepan (or pressure cooker). Fry the meat cubes and bones in it for 15 minutes. Peel and cut the onion into eighths. Clean, wash, drain and chop the soup greens. Also add to the saucepan and fry for 5 minutes. Pour water and wine on top, season with salt and pepper. Add the bay leaf, allspice grains and juniper berries. Cover and cook for 120 minutes (pressure cooker at operating pressure 20 minutes). Skim frequently in between (not necessary in a pressure cooker).
3. Remove the bones and pieces of meat from the broth. Set the meat aside on a plate. Pour the broth through a sieve.
4. Heat the butter in a saucepan and pour the flour into the melted butter at once. Sweat the flour for about 5 minutes while stirring until it is brown. Gradually deglaze with the broth and process with a whisk. Let cook for 5 minutes.
5. Cut the drained mushrooms into leaves and add to the soup. Mix the tomato paste with some soup in a cup and add to the soup. Season to taste with paprika, salt and Madeira. Finally, add the meat, pour into preheated soup bowls and serve immediately.