Oxtail soup à la Tick

Ingredients for 6 servings:

• 1 kg oxtail
• 3 tbsp clarified butter
• 1 large onion(s)
• 2 stalk(s) leeks
• 2 carrots
• ½ celeriac, small
• 2 tbsp tomato paste
• 2 tbsp flour (instant if necessary)
• 375 ml red wine, German, dry or semi-dry (not too acidic)
• 400 ml beef stock
• 800 ml beef broth, very weak or just water
• 10 peppercorns
• 2 bay leaves
• 5 grains of allspice
• 5 juniper berries
• 2 sprig(s) Thyme, large
• Salt
• 120 g mushrooms
• Cayenne pepper
• Paprika powder, sweet
• pepper
• 100 ml cream
• 4 cl Madeira

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 35 minutes

dark and particularly aromatic; like in the old days when it was festive

Roughly chop the vegetables. Heat the clarified butter in a roasting pan and fry the oxtails vigorously. Add the vegetables and tomato paste and fry. As soon as the vegetables begin to brown, dust with flour, mix well, and deglaze with red wine. Add the beef stock, broth or water, and seasonings, bring to a boil, and simmer covered over low heat for 2 hours. Clean the mushrooms, halve them, and cut into thin slices. Strain the broth through a sieve. Remove the meat from the bone, place in a bowl, and pour over the Madeira wine. Sauté the mushrooms in clarified butter, season with salt, pepper, cayenne pepper, and paprika. Let it cook briefly, stirring, then dust with a little flour, stir, and add the cream. Reduce the heat to medium. Meanwhile, cut the meat into small cubes. Bring the strained broth to a boil, add the mushroom-cream mixture, and simmer for 5 minutes. Strain the Madeira wine through a sieve and add it to the soup along with the meat. Heat it gently. Season to taste with the spices mentioned above and a little more Madeira if desired.