Oxtail soup

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash oxtail and dab dry. Peel the onions and cut them into slices. Clean, wash and chop the soup greens. Heat lard. Sauté the meat in it vigorously while turning. Season with salt.

2. 2

   Add peppercorns and laurel. Braise the tomato paste well. Add onions and greens. Deglaze with 1 litre of water and red wine. Cover and cook over low heat for about 2 hours. In the meantime, let porcini mushrooms swell in warm water for about 15 minutes, then wash and drain. Clean the shiitake and rub carefully with kitchen paper. Halve or quarter the mushrooms depending on their size. Peel carrots, clean leek. Wash both and cut into fine strips. Steam mushrooms and vegetables in hot fat. Season with salt and pepper.

3. 3

   Clean the shiitake and rub carefully with kitchen paper. Halve or quarter the mushrooms depending on their size. Peel carrots, clean leek. Wash both and cut into fine strips. Steam mushrooms and vegetables in hot fat. Season with salt and pepper. Deglaze with 1/4 litre of water, steam for about 10 minutes. Pour oxtail broth through a sieve. Boil up the stock and the vegetable-mushroom mixture. Stir cream and flour until smooth and add to the stock. Bring to the boil briefly, season to taste again. Remove oxtail meat from the bone and heat it in the soup

4. 4

   Deglaze with 1/4 litre of water, steam for about 10 minutes. Pour oxtail broth through a sieve. Boil up the stock and the vegetable-mushroom mixture. Stir cream and flour until smooth and add to the stock. Bring to the boil briefly, season to taste again. Remove oxtail meat from the bone and heat it in the soup

Nutrition Facts

KCAL
740 kcal

CARBS
14 g

FATS
43 g

PROTEINS
56 g