Gastronomixs

Oxtail soup

A strong, clear broth that uses oxtail. 

Recipe makes 5 to 8 litres/20 portions.

Oxtail soup

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Ingredients

4

kg

oxtail, in pieces

10

litres

water

500

g

onion, coarsely chopped

500

g

leeks, coarsely chopped

500

g

celery, coarsely chopped

500

g

carrots, coarsely chopped

200

ml

Madeira

10

g

salt

3

 

bay leaves

5

sprigs

thyme

5

sprigs

parsley

15

 

peppercorns, crushed

 

 

carrot, leek, onion, celeriac, finely diced

 

 

oxtail meat

 

 

flat-leaf parsley, chopped

Preparation method

  • Brown (pincer) the oxtail in an oven at 220°C.
  • Put the browned oxtail in a pan, add the water, and bring to the boil.
  • Turn down the heat so that the broth remains at around 70°C to 80°C.
  • Cook for approx. an hour, skimming the froth off the top of the pan constantly.
  • Brown the coarsely chopped vegetables in the oven dish used to brown the oxtail.
  • When no more froth forms on top of the broth, add the vegetables, Madeira, salt, herbs, and spices.
  • Simmer just below boiling point for another six to eight hours. After the preparation time has elapsed, remove the coarse ingredients carefully with a skimmer.
  • Pour the stock through a sieve lined with a damp passing cloth.
  • Allow to evaporate to the desired flavour. You will be left with 5 to 8 litres, depending on the desired strength.
  • Remove the fat layer that has formed on top.
  • Serve with finely diced vegetables, oxtail meat, and chopped flat-leaf parsley.

Serving suggestions

  • Variation tip: finish with a mushroom foam and grated nutmeg.
  • Variation tip: finish with other seasonal vegetables.

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