Oxtail soup brewmaster style

Ingredients for 8 servings:

• 1 liter of beer (light export)
• 1 oxtail, chopped into pieces by the butcher
• 2 liters of water
• 1 bay leaf
• 3 carnations
• 2 sprigs of thyme
• 10 juniper berries, crushed
• salt and pepper
• ½ celeriac
• 2 stalk(s) leeks
• 2 carrots
• 2 shallots
• 2 tomatoes
• 2 potatoes
• some chopped parsley for sprinkling
• some chopped chives for sprinkling

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Place the trimmed oxtail pieces in the beer and water in a large pot and bring to a boil. Once boiling, skim off any foam and fat. Add the bay leaf, cloves, thyme, and juniper berries, season with salt and pepper, and simmer the soup in the covered pot for about 1 1/2 hours. Remove the oxtail pieces and strain the soup through a sieve. Trim and dice the vegetables and cook in the broth for about 20 minutes. Remove the oxtail meat from the bones and reheat it in the soup. Season the oxtail soup to taste and serve in a soup tureen sprinkled with chopped parsley and chives.