Ochsenschwanz Soup with Toast

Ingredients

• 3 onions
• 2 carrots
• 200 g celery root
• 2 tbsp Vegetable oil
• 1 kg beef shank (cut into pieces)
• 1 tbsp salt
• 4 cloves of peppercorns
• 2 Bay leaves
• 1 tsp black peppercorns
• 0.5 tsp juniper berries
• 1 stalk leek
• soy sauce
• 2 tbsp chopped chives
• 4 slices toast bread
• 40 g grated cheese
• 1 tbsp chopped chives

Instructions

1. 1.

   Peel the onions and cut them in half. Peel and dice the carrots and celery root. Roast the onions, cut side down, in a large soup pot until dark brown; remove and set aside. Add oil to the pot, sear the beef shank pieces, then add the vegetables and roast together. Pour about 1.5 l cold water over the mixture and bring slowly to a boil. Add salt, peppercorns, bay leaves, black pepper, and juniper berries; simmer gently for about 2½ hours with the lid half open on low heat while you wash, trim, and slice the leek into thin rings.

2. 2.

   Preheat the oven to grill mode. Sprinkle the toast slices with cheese and chives, then grill under high heat for about 5 minutes until golden.

3. 3.

   Strain the soup through a fine sieve, skim off fat, and season with soy sauce. Separate the meat from the bones, dice finely, and arrange on serving bowls. Add the sliced leek to the soup and simmer gently for about 5 minutes. Serve the bowls topped with chives and toasted slices.