Chinese oxtail soup with mushrooms

Ingredients for 2 servings:

• 600 g oxtail
• 3 tbsp sunflower oil for frying
• 500 g water
• 8 g chicken broth powder or mushroom broth powder
• 10 cm cinnamon stick(s)
• 1 tbsp lemon juice
• 1 tbsp soy sauce, sweet
• 1 tbsp soy sauce, dark, salty
• 60 g onion(s)
• 20 g leek(s)
• 3 m.-large tomato(s)
• 40 g carrot(s), sliced
• 10 g ginger root, sliced
• 2 peppers, red, long, medium hot
• 4 small kaffir lime leaves
• 2 tbsp celery, the stalks of it
• 2 garlic cloves
• 150 g Shimeji mushrooms, white-capped
• Salt and pepper, black
• 50 g coconut milk, creamy, 24% fat
• 2 tbsp Arak Masak
• 1 tsp, heaped tapioca flour
• 2 tsp celery leaves, for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours 5 minutes; Total time approx. 3 hours 25 minutes

a spicy side dish with Shimeji mushrooms from Szechuan cuisine, China.

Rinse the fresh or thawed oxtail pieces and cook in boiling salted water for 5 minutes. Drain the water. Rinse the tail pieces again and dry thoroughly. Brown the pieces in sunflower oil, then remove from the oil with a slotted spoon. Place the meat in a covered casserole dish with water, mushroom broth, cinnamon stick, lemon juice, and soy sauce and simmer for 3 hours. Peel and finely chop the onion, fry in the remaining oil until light brown, and add it to the broth along with the oil. Meanwhile, to garnish, wash the fresh celery, shake dry, and pick off and chop the unblemished leaves. Use two teaspoons of this immediately and freeze the remaining leaves. Measure frozen goods and thaw. Cut the unblemished stalks crosswise into approximately 3 mm wide rolls and freeze any unused parts in portions. Clean and finely chop the remaining broth ingredients and immediately add everything to the broth. After 2.5 hours, strain the broth and return it to the casserole dish. Allow the strained broth to cool to lukewarm. Press the garlic cloves into the broth. Cut off the substrate and the mycelium at the bottom of the shimeji mushrooms. Cut off the stems close to the cap and chop finely. Reserve the caps and stems. Separate the meat from the bones and set aside. Discard the bones. Remove the cinnamon stick and kaffir lime leaves from the broth. Add the remaining strained broth to the pot and puree with a hand blender until smooth. Season the broth with salt and black pepper. Add the meat and simmer for another 30 minutes. 10 minutes before the end, stir in the coconut milk and add the mushrooms. Mix the rice wine with the tapioca flour and stir in 5 minutes before the end. Ladle the finished soup into serving bowls, garnish, serve immediately, and enjoy warm.