Oxtail Soup

Ingredients

• 2 onions
• 3 Carrots
• 1 leek
• 1 kg oxtail (in pieces)
• 2 tbsp flour
• 1 Tbsp clarified butter
• 2 Bay leaves
• 3 sprigs thyme
• 2 sprigs Rosemary
• 6 peppercorns
• 250 ml Madeira wine
• Salt
• Pepper
• garnish
• parsley
• chopped chives

Instructions

1. 1.

   Peel onions, carrots and celery; wash and trim leek. Set aside half of each vegetable and cut the remaining vegetables into large cubes.

2. 2.

   Dust oxtail with flour and brown in a large pot with clarified butter over medium heat on all sides. Add cubed vegetables, herbs and peppercorns, deglaze with Madeira wine, then add 2.5 l water and bring to a boil. Reduce heat and simmer for about 2.5 hours.

3. 3.

   Meanwhile cut remaining vegetables into julienne strips and blanch them. Cover and place in the refrigerator.

4. 4.

   After cooking time remove oxtail, let cool, then separate meat from bones and dice into small cubes. Strain broth and refrigerate with the meat overnight.

5. 5.

   Before serving reheat vegetable juliennes and meat, season with salt and pepper, garnish with herbs and serve.