Foamy Horseradish Soup with Oxtail Insertion

Ingredients

• 3 pieces oxtail (about 150 g each)
• Salt
• ground pepper
• 3 tbsp clarified butter
• 1 stalk leeks
• 2 carrots
• 2 onions
• 2 Bay leaves
• 2 cloves of mace
• 1 tsp black peppercorns
• 150 g veal patty
• 2 tbsp freshly chopped parsley
• 1 tbsp flour
• 1 egg
• 3 tbsp breadcrumbs
• 1 onion
• 200 g celeriac
• 50 g horseradish root
• 2 tbsp butter
• 200 ml heavy cream
• Salt
• ground pepper
• nutmeg
• grated horseradish
• parsley

Instructions

1. 1.

   Wash the oxtail, pat dry and season with salt and pepper. Brown in 1 tbsp hot clarified butter on all sides. Add water, cover tightly and simmer gently for about 1 hour. Clean and slice leeks into rings. Peel and dice carrots and one onion. Combine these with leeks, bay leaves, mace, and pepper, add to the meat, and simmer another hour until the meat separates from bone. Remove from stock, let cool, then shred the meat. Cool further and cut into small cubes. Dice a second onion finely, mix with oxtail meat, veal patty, and parsley; season with salt and pepper. Form the mixture into a roll (4‑5 cm diameter), first wrap in cling film, then tightly in aluminum foil. Poach for about 15 minutes, remove from water and cool.

2. 2.

   Take about 600 ml of the oxtail broth, strain through a sieve (optionally skim fat). Peel and dice onion, celeriac, and horseradish. Sauté onion and celeriac in hot butter, deglaze with broth, and simmer gently for about 10 minutes. Grate horseradish finely, add to the soup with cream, bring to a boil, then puree smoothly. Season with salt, pepper, and nutmeg.

3. 3.

   Unwrap the roll and slice into four pieces. Dredge each in flour, dip in beaten egg, then coat with breadcrumbs. Fry in remaining hot clarified butter for 3‑4 minutes on each side until golden brown.

4. 4.

   Serve the soup in bowls, place a piece of baked oxtail on top, and garnish with horseradish and parsley.