John Myers
Ingredients for 4 servings:
- 400 g oxtail
- 20 g fat
- 150 g ham – leftovers
- 1 onion(s), sliced
- 1 bunch of soup greens, chopped
- 1 parsley root(s), finely chopped
- 1,500 ml water
- 4 peppercorns
- 2 seeds of clove pepper
- 1 clove(s)
- 1 bay leaf
- 40 g fat
- 50 g wheat flour
- some salt
- 1 tbsp lemon juice
- some red wine or Madeira
- some sugar
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Wash the oxtail, dry it, chop it into pieces about 3 cm long, and brown it well in hot fat over high heat with the leftover ham. Heat the onion, soup vegetables, and parsley root for a short time. Then add the water and spices. Bring the water to a boil and simmer over low heat until the meat is tender. Strain the soup through a sieve and remove any excess fat. Remove the meat from the bones and cut into fine strips. Melt the fat over high heat. Heat the flour in it, stirring constantly, until it turns dark brown. Then gradually add the stock, bring to a boil, and simmer over low heat for 10 minutes. Season the soup with the spices and add the meat. Tip: Without the roux, the oxtail soup will be clear.
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