Take an oven-proof casserole and sear the oxtail pieces in a
few tablespoons of olive oil. Season with salt and pepper. Add
coarsely chopped onions, carrot and garlic.
Put the pot without lid in an oven preheated at 200°C for 20
minutes. Then put a few tablespoons of tomato paste on top of
the preparation and let it rest in the oven for another 10
minutes.
Remove the meat and the vegetables from the casserole and
put everything in a soup kettle.
Make a bouquet garni of celery and leek, celeriac strips,
parsley stems, thyme sprigs, bay leaves. Place this on top of
the meat and fill with cold water until everything is submerged.
Let simmer for at least 2½ to 3 hours over medium heat.
Remove the oxtail pieces from the soup and cut off the meat,
without the fat. Keep the meat covered for further use. Pour
the soup through a fine sieve.
Now you can choose: if you go for the version of a clear
broth, you let the soup rest overnight. Scoop off the remaining
fat the next day. Warm up the soup. Season with splashes of
Madeira and drops of meat extract.
Cut a piece of fresh carrot, leek, celery and celeriac in a fine
julienne. Leave this yarn in the soup. Finally add the meat so
that it is also heated.
Pour the soup into preheated plates and finish with pieces of
meat and julienne. You can add some chopped chives as
decoration.
If you go for a tichened soup, make a light roux (butter and
flour). Dilute this with the warm oxtail soup until you have the
desired consistency.
You can even make an oxtail cream soup by mixing the
tickened soup with some cream.
oxtail soup - oxtail cream soup
leek
celeriac
parsley
thyme
bay leaf
Madeira wine
meat extract
roux
cream
oxtails
olive oil
pepper and salt
onions
carrots
garlic
tomato paste
celery
Take an oven-proof casserole and sear the
oxtail pieces in a few tablespoons of olive oil.
Season with salt and pepper. Add coarsely
chopped onions, carrot and garlic.
Put the pot without lid in an oven preheated at
200°C for 20 minutes. Then put a few
tablespoons of tomato paste on top of the
preparation and let it rest in the oven for
another 10 minutes.
Remove the meat and the vegetables from the
casserole and put everything in a soup kettle.
Make a bouquet garni of celery and leek,
celeriac strips, parsley stems, thyme sprigs, bay
leaves. Place this on top of the meat and fill
with cold water until everything is submerged.
Let simmer for at least 2½ to 3 hours over
medium heat.
Remove the oxtail pieces from the soup and cut
off the meat, without the fat. Keep the meat
covered for further use. Pour the soup through
a fine sieve.
Now you can choose: if you go for the version
of a clear broth, you let the soup rest overnight.
Scoop off the remaining fat the next day. Warm
up the soup. Season with splashes of Madeira
and drops of meat extract.
Cut a piece of fresh carrot, leek, celery and
celeriac in a fine julienne. Leave this yarn in
the soup. Finally add the meat so that it is also
heated.
Pour the soup into preheated plates and finish
with pieces of meat and julienne. You can add
some chopped chives as decoration.
If you go for a tichened soup, make a light
roux (butter and flour). Dilute this with the
warm oxtail soup until you have the desired
consistency.
You can even make an oxtail cream soup by
mixing the tickened soup with some cream.
oxtail soup
oxtail cream soup
leek
celeriac
parsley
thyme
bay leaf
Madeira wine
meat extract
roux
cream
oxtails
olive oil
pepper and salt
onions
carrots
garlic
tomato paste
celery
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
