Oxtail soup

Name: Oxtail soup
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 5
Ingredients: 1 kg Oxtail (cut into small pieces); 2 Onions; 2 Carrots; 1 stalk of celery; 50 g Bacon; 1-2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 2 TABLESPOONS Tomato paste; 1 go. Tbsp. flour; 2 stem(s) Parsley; 1 Bay leaf; 1 Stalk Thyme; 6 black peppercorns; 2 Cloves; 7-10 Tbsp Pepper; 7-10 Tbsp possibly approx. 4 tablespoons red wine; 7-10 Tbsp Thyme

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 5

1 kg Oxtail (cut into small pieces)
2 Onions
2 Carrots
1 stalk of celery
50 g Bacon
1-2 TABLESPOONS clarified butter
7-10 Tbsp Salt
2 TABLESPOONS Tomato paste
1 go. Tbsp. flour
2 stem(s) Parsley
1 Bay leaf
1 Stalk Thyme
6 black peppercorns
2 Cloves
7-10 Tbsp Pepper
7-10 Tbsp possibly approx. 4 tablespoons red wine
7-10 Tbsp Thyme

Directions

1
Wash oxtail. Simmer in plenty of boiling water for about 2 hours. Then drain the meat, chill the stock and remove solidified fat. In the meantime peel onions and carrots. Clean and wash the celery. Finely dice bacon, onions and celery, cut carrots into slices.
2
Heat the lard. Brown the meat pieces in it, season with salt. Stir in tomato paste. Dust with flour. Add prepared vegetables and bacon. Deglaze with 1 1/2 litre of the meat stock. Tie parsley, bay leaf and thyme together and add peppercorns and cloves. Simmer covered for about 1 hour. Remove the tail pieces, remove the meat and put it back into the soup. Cover and cook again for about 30 minutes. Remove herb bundles.
3
Deglaze with 1 1/2 litre of the meat stock. Tie parsley, bay leaf and thyme together and add peppercorns and cloves. Simmer covered for about 1 hour. Remove the tail pieces, remove the meat and put it back into the soup. Cover and cook again for about 30 minutes. Remove herb bundles. Season soup with salt, pepper and possibly some red wine. Serve garnished with fresh thyme
4
Waiting time approx. 1 hour