Oxtail Broth

Ingredients

• 800 g oxtail (in pieces)
• 2 onions
• 1 Carrot
• 50 g celery
• 1 leek
• 2 sprigs parsley
• 1 Garlic clove
• 1 tbsp Tomato Paste
• 280 ml white wine
• 1 thyme sprig
• 6 peppercorns
• 1 tbsp Lemon Juice
• 80 ml port wine
• 2 tbsp oil
• 1 bay leaf
• 1 tbsp chopped chives

Instructions

1. 1.

   Peel onions, carrot and celery; cut everything into cubes. Clean the leek, wash it and cut it small as well. Peel the garlic and roughly chop it. Wash herbs and let them drain.

2. 2.

   Wash oxtail pieces and sear them in hot oil. Add onions and roast with them, then add garlic, carrots and celery and roast briefly again. Add tomato paste and roast, then deglaze with white wine portion by portion, letting each portion reduce completely before adding another splash. Then fill with 1.5 l water, season with salt, peppercorns, parsley, thyme and bay leaf and let everything simmer for 2 hours.

3. 3.

   Remove the oxtail pieces from the broth and separate the meat from the bones. Strain the broth through a fine sieve and let it stand quietly so that the fat rises to the surface. Skim off the fat or wipe it with kitchen paper. Reheat the broth, season with salt, pepper, lemon juice and port wine. Place the meat back in the broth and keep warm (do not boil again). Ladle the soup into preheated bowls and serve garnished with chopped chives.