John Myers
Oxtail Soup with Marsala, Tied
The perfect oxtail soup with marsala, tied recipe with a picture and simple step-by-step instructions.
To taste
- 650 ml Dry red wine
- 650 ml Meatsoup
- 650 ml Water
- 1 bunch Soup greens fresh
- 1 Pc. Parsley root
- 3 Pc. Onion
- 2 Pc. Clove of garlic
- 2 tbsp Clarified butter
- 50 g Smoked ham
- 2 tbsp Tomato paste concentrated three times
- 2 Pc. Bay leaf
- 3 Pc. Cloves
- 10 Pc. Juniper berries
- 10 Pc. Allspice grains
- 2 tbsp Colorful peppercorns
- 1 tsp Caraway seed
- 2 tbsp Butter
- 2 Tbsp (heaped) Flour
- Marsala
- Pepper from the grinder
- Salt
- Freshly grated nutmeg
- Clean the soup greens, parsley root, onions and garlic and cut into pieces.
- Press down the juniper berries and cloves.
- Heat the clarified butter in a large saucepan and fry the oxtail parts well, remove and set aside.
- Now the diced ham, onions, garlic and leek land in the pot and are well sweated.
- When the onions are translucent, roast all the other vegetables and spices.
- Stir in tomato paste and only let it sauté briefly.
- Deglaze with the red wine and properly remove the roasted aromas from the bottom of the pot, this works best through diligent stirring.
- Top up with the meat stock and water, bring to the boil and put the oxtail parts back into the pot. Let it simmer gently over a gentle heat for the next three hours.
- Only when the meat can be easily detached from the bone does the soup require active activity again
- Fish out the oxtail parts and set aside to cool.
- Pour the soup through a sieve into a separate saucepan, brush as much of the soup vegetables as desired through the sieve (binding and taste 😉 Let the soup cool down as well. Then park in the refrigerator and pick out the grease eyes or the layer of fat, and if it is well cooled it has a nice “aspic” underneath.
- Back to the oxtail, which should have cooled down by now. Separate the meat from the bones, cut off everything that is not to be eaten and cut the remaining meat into small pieces.
- Here you can decide now – the soup has to be ready today or the following day. Alternatively clear or thickened oxtail soup. If I need the soup later, everything goes into the refrigerator or stays there. If not then it continues as follows (by the way also applies to the following day * whistle *)
- Take soup and meat out of the fridge.
- Heat the soup, it is enough if it comes to a boil briefly or almost. (Important because cold and roux – that doesn’t work!)
- Make a brown roux in another, sufficiently large saucepan with the melted butter and flour, so stir the flour into the butter and let it take on color while stirring.
- Now gradually add the warmed soup and keep stirring so that nothing clumps.
- When all the broth in the pot with the roux has disappeared, add the meat to the now almost finished soup and warm it up.
- Now it is seasoned to taste with a dash of Marsala, I take about two tablespoons of it, pepper, salt, nutmeg and possibly some sugar, but everyone can and should do that according to their own beak.
- Now I let the whole thing bubble gently for a quarter of an hour before, after tasting again, I pull the delicacy onto soup cups and bring it to the table with bread.
- Good hunger!
- Comment 22: Yes, you are right, real oxtail soup is enriched with sherry, but I don’t have that here and it is not worthwhile for soup only three times a year and with Marsala it is also delicious
- For a clear broth instead of just chasing the whole thing through a sieve, pour everything through a cloth in the sieve, let the broth cool down, stir in an egg white and slowly heat the broth. When the egg white has completely coagulated, pour off the broth again through a fresh cloth and add the chopped meat and some fresh vegetables and follow the recipe at point 19, seasoning.
- Oh yes, and one more thing as a side note: man / woman – please use a self-made meat broth to pour on. There are plenty of recipes at the bar 😉
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