Oxtail soup

A rich and flavorful soup made with fresh vegetables and meat, wine and spices - like in the old days. You can enjoy the boiled meat with the soup or use it for a sauce for pasta. try also this lentil cappuccino recipe too.

Ingredients

Main course For 4 people

450 g of vegetable soup, e.g. onion, leek, carrot, celeriac

700 g of oxtail in pieces, to be ordered from the butcher, to be ordered in advance from the Migros butcher

salt

pepper

2 tablespoons of butter for roasting

1 tablespoon of tomato paste

1 tablespoon of honey

1 tablespoon of sweet paprika

1.5 l of red wine

1.3 l of beef broth, boiling

3 cloves

1 bay leaf

2 sprigs of parsley

30 g of butter

30 g of flour

2 tablespoons of Worcestershire sauce

Freind's kitchen recipes, Cream of pear potato soup.

How to proceed

Preparation:

ca. 30 minutes

Simmer:

ca. 1-2 hour

Total time:

2 h 30 min

Cut the vegetables into cubes. Season the meat with salt and pepper. Heat the roasting butter in a bratt pan and brown the meat for approx. 5 minutes. Add the diced vegetables and brown them briefly with the meat. Add the tomato paste, honey and paprika and continue cooking until the honey caramelizes. Add the wine and reduce by half. Add the broth, cloves and bay leaf. Cover and let the soup simmer over low heat for 1-2 hours. The meat must detach from the bones.

Remove the meat from the broth. Peel it from the bones and fray it. Filter the liquid through a fine mesh strainer. Chop the parsley. Heat the butter in a pan and brown the flour, stirring it for approx. 2 minutes. Stir in the broth, stirring vigorously and simmer for approx. 5 minutes until it binds. Add the pieces of meat. Season with salt, pepper and Worcestershire sauce. Spread on plates and garnish with parsley. You may be interested to read spicy tuna couscous recipe/ golden milk ayurvedic drink.