Oxtail soup according to Herta

Ingredients for 4 servings:

• 500 g oxtail
• 2 onions
• 3 tbsp soup vegetables, roughly chopped
• 2 tbsp fat
• 1 ½ liters of water
• 2 bay leaves
• 2 tbsp fat for the roux
• 3 tbsp flour
• 1 tsp paprika powder
• 1 cup red wine, strong
• salt and pepper
• Sugar
• paprika

Instructions

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

A hearty thickened soup

Have the butcher cut the oxtail into finger-length pieces. Peel the onions, cut them into wedges, and fry them in a pan in the fat until golden brown. Remove from the pan and sear the oxtail vigorously in the remaining fat. Add the soup vegetables and bay leaves, fry briefly, and then add the onions back in. Fill with water, add a little salt, and cook the meat until tender; it should fall off the bone easily; this will take at least 1.5 hours. A pressure cooker is faster. Remove the oxtail pieces and remove the meat from the bones. Strain the broth. Make a fairly dark roux from the fat, flour, and a pinch of sugar. Add the cooking broth, stirring constantly. Season with salt, paprika, and pepper, and cook thoroughly. Return the boneless meat to the soup and finish with red wine. A roux is a must here.