Oxtail and vanilla jus

The broth gets its colour and exciting flavour from the addition of bitter caramelised onion juice.

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Celery
Sulphite

Ingredients

10

kg

oxtail

30

l

water

750

ml

Madeira

300

g

celeriac, finely cut

300

g

carrot, finely cut

300

g

fennel bulb, finely cut

300

g

celery, finely cut

30

g

parsley

1

bulb

garlic

2

leaves

bay leaf

1

l

onion juice

10

g

vanilla seeds

oil

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