Thickened oxtail soup

Ingredients for 3 servings:

• 500 g oxtail
• 20 g clarified butter
• 1 onion(s)
• 100 g soup vegetables
• 20 g flour
• ¾ liter of water
• 1 small can of tomato paste
• 2 tsp beef broth, reduce is also enough
• 60 ml Madeira
• 50 g cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the clarified butter in a casserole dish. Add the oxtail and fry briefly but vigorously on all sides. Peel and dice the onion and vegetables, and add them. Fry briefly over high heat until the onions turn light brown. Sprinkle the flour over the onion and fry briefly. Deglaze with water and bring everything to a boil. Then reduce the heat to medium. Season with beef broth, tomato paste, pepper, and salt as desired. Simmer the oxtail in the soup for about 90 minutes, until the meat can be easily removed from the bone. Remove the tail from the soup. Finely dice the meat, removing as much fat and tendons as possible. Strain the soup through a sieve and return it to the pot without the vegetables. Add the meat and heat back up. Add the Madeira just before serving. Whip the cream until stiff peaks. Divide the oxtail soup between plates and serve, garnished with 1 tablespoon of cream in the center of each.