Oxtail soup

Ingredients for 4 servings:

• 1 kg oxtail
• 50 g lard
• 1 chili pepper(s), dried
• 1 bay leaf
• 2 liters of water, hot
• 400 g tomatoes, peeled
• 250 g carrot(s)
• ½ celeriac
• 2 large potatoes
• 200 g Brussels sprouts
• 200 g onion(s)
• 2 stalk(s) leeks
• 200 ml red wine
• Salt
• pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 15 minutes

Have the butcher cut the oxtail into 3-4 cm long pieces. Heat the lard in a large pot and sear the oxtail on all sides. Add the chili pepper, bay leaf, and hot water. Chop the tomatoes and add them to the soup. Simmer over low heat for 1 hour. Grate the carrots, peel the celery and potatoes, and cut into large cubes. Trim the Brussels sprouts. Add everything to the oxtail. Peel the onions, trim the leeks, and chop them into large pieces. After another 1 1/4 hours of cooking, simmer the onions and leeks for about 15 minutes. Finally, season the soup with salt, pepper, and red wine.