Ox Tail Broth

Ingredients

• 2 onions
• 2 carrots
• 200 g celery root
• 1.5 kg ox tail (cut into pieces)
• 4 cloves of garlic
• 2 Bay leaves
• 1 tsp peppercorns
• 0.5 tsp juniper berries
• 2 carrots
• 2 stalks celery
• 1 onion
• sherry
• Salt

Instructions

1. 1.

   Peel and halve the onions. Peel and cube the carrots and celery root. Brown the onions with the cut side down in a large soup pot. Pour in about 1.5 l cold water, add the ox tail and bring to a gentle boil. Add cloves, bay leaves, peppercorns and juniper berries; simmer gently for about 2½ hours with the lid partially open.

2. 2.

   Meanwhile, peel or clean the carrots, celery and onion for the garnish; slice the carrots and celery into rounds, dice the onion.

3. 3.

   Strain the soup through a fine sieve into another pot. Separate the meat from the bones and shred it. Bring the broth to a boil (it should be about 1 l), add the vegetable garnish and shredded meat, and simmer gently for about 10 minutes. Season with sherry and salt before serving.