Oxtail soup bound

Ingredients for 6 servings:

• 150 g smoked pork belly
• 200 ml red wine
• 1 chili pepper(s)
• 2 garlic cloves
• 2 tbsp oil
• 4 cloves
• 250 g leek
• 200 g tomatoes
• 200 g carrot(s)
• 100 g parsley root(s)
• 3 shallots
• 250 g celeriac
• ½ liter broth
• ½ liter of water
• 1 kg oxtail
• 1 tsp salt
• peppercorns
• 1 bunch of herbs (rosemary, thyme, basil, bay leaf)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Rinse the oxtail in cold water, pat dry, cut into pieces, and dice the pork belly. Pour the oil into a wide roasting pan and fry the pork belly, then add the oxtail and sear on all sides. Deglaze with the wine and top up with the stock and water. Now wash, trim, and roughly chop the vegetables and add them. Peel the shallots, stud them with the cloves, and add them to the stock. Bring to a boil, then simmer covered for 2 hours. Add the herb bundle and simmer for another 30 minutes. Remove the herb bundle and strain the soup through a sieve, then mix the vegetable purée with the stock. Bone out the meat, cut it into bite-sized pieces, and add it to the soup. Season generously again and serve garnished with watercress, if desired.