Slow braised oxtail soup

Step 1/3

• 1 onions
• 2 carrots
• 2 stalks celery
• 1 cloves garlic
• 3 sprigs thyme

• cutting board
• knife

Mince onions. Peel and chop carrots. Chop celery. Roughly chop garlic and thyme.

Step 2/3

• ½ kg oxtail
• 1½ tbsp oil
• 1 tbsp oil
• ½ tbsp tomato paste
• 75 ml Madeira wine
• 75 ml Port wine
• beef stock
• water

• tongs
• spatula
• large pot with lid

Heat 3 tbsp oil in a large pot. Add as many pieces of oxtail as can fit in an even layer, season with salt and pepper, and sear for approx.4–5 min. Repeat with all the oxtail. Remove seared oxtail and set aside. In the same pot, add remaining oil, then sauté chopped onions, carrots, celery, and garlic for approx.10 min. Stir in tomato paste and cook for approx. 30 sec., then deglaze with Madeira wine and bring to a boil. Add port wine and bring to boil again. Add oxtail back to the pot, then add beef stock and water. Cook, half-covered, for approx. 2 ½ hrs. Skim off any scum on the surface from time to time.

Step 3/3

• ½ bay leaf
• 2 juniper berries
• 3 allspice berries
• 1½ cloves
• ½ tbsp starch

• slotted spoon
• cheese cloth

Add oxtail back to the pot, then add beef stock and water. Cook, half-covered, for approx. 2 ½ hrs. Skim off any scum on the surface from time to time. Wrap chopped thyme, bay leaf, juniper berries, allspice berries, and cloves together in a piece of cheesecloth, then add the small bag to the soup. Let cook another 30 min. Remove oxtail from the pot and let cool a bit, then pull the meat off the bones with your hands or a fork. Add starch to the pot to thicken the soup, then serve with shredded oxtail. Enjoy!

Enjoy your meal!