March 2, 2010

Oxtail Soup

This is definitely the most flavourful soup I have ever cooked. I bought the oxtail already some weeks before, but had no time to prepare it, so it ended up in the freezer. Actually, I wanted to serve it among oxtail tortellini, but when I had a bite of the meat, I decided to serve it without pasta because I didn't want to hide its intense flavour. So I only added some julienned root vegetables and served it real warm.

750 g oxtail (cut in 2 cm thick chunks)
3 tablespoons olive oil
3 onions
2 carrots
3 parsley roots
3 celery stalks
2 garlic cloves

100 ml Madeira
100 ml Portwine
350 ml veal stock
1/2 tablespoon tomato puree
some twigs of fresh thyme
5 allspice berries

2 cloves
1 bay leaf
salt, pepper

Chop onion and vegetables. Heat olive oil and fry the seasoned oxtail chunks on both sides for 3-4 minutes. Set aside. Fry vegetables and tomato puree for about 10 minutes. Add madeira and portwine and reduce. Place oxtail chunks to the pot, add stock and about 2 liters of cold water. Cook for 3 hours, then add spices and herbs, turn off the heat and let it stand until it is completly cool. Sieve through a kitchen cloth and bring it to boil once more before serving.
Season if needed.


Rosa's Yummy Yums said...

It sounds and looks really good!



Anonymous said...

Oxtail is an extemely rich and delicious soup!

MaryMoh said...

Looks very delicious. I would love to try this.

kitchen roach/galley roach said...

I love oxtail soup, but never cooked it. Now I have no more excuses!

Houdini said...

*wholeheartedly smile*
Now you know it! Was I too much excited about the oxtail? Faaaantastic, in't it?

chriesi said...

@Rosa: Thanks you.
@woodsman: Indeed!
@Shalinee: Thanks! Give it a go, it is worth it!
@kitchen roach: It took me also ages to cook it.
@Houdini: Not at all! It is absolutely fantastic!

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