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Ingredients:
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.
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6 comments:
It sounds and looks really good!
Cheers,
Rosa
Oxtail is an extemely rich and delicious soup!
Looks very delicious. I would love to try this.
I love oxtail soup, but never cooked it. Now I have no more excuses!
*wholeheartedly smile*
Now you know it! Was I too much excited about the oxtail? Faaaantastic, in't it?
@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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