John Myers
Oxtail Soup Tied with Madeira
The perfect oxtail soup tied with madeira recipe with a picture and simple step-by-step instructions.
- 1200 g Fresh beef oxtail
- 3 tbsp Clarified butter
- 1 bunch Soup greens fresh
- 100 g Fresh onion
- 250 ml Red wine
- 750 ml Granulated broth
- 3 Peppercorns
- 3 Allspice grains
- 3 tbsp Sifted flour
- 1 tbsp Tomato paste
- Salt and pepper
- 2 Bay leaves
- Madeira
- 100 g Mushrooms
- 1 tbsp Hot pepper
- Have the butcher cut the oxtail into pieces. Wash and drain the oxtail. Peel the vegetables, carrots, onions and celery and cut into large cubes. Divide the leek into coarse rings. Heat 2 tbsp clarified butter in a large roaster.
- Salt the pieces of meat all around and place in the roasting pan and roast them on all sides. Take out of the pot and place in a bowl. Place the roasted vegetables in the roasting set while stirring. Mix with tomato paste and let it take some color. Pour in the broth and wine and season with bay leaves, salt and pepper.
- Put the meat in the stock, cover the saucepan and cook until the meat is soft. This takes about 2.5 to 3 hours. If the meat is nice and tender, the pieces of oxtail are taken out of the pot and placed on a plate. Let cool down for a while, then cut away fat and tendons, loosen the meat and cut into small pieces.
- Sieve the soup. Sweat the rest of the fat and flour, pour in the broth and bring to the boil.
- Add the mushrooms and paprika powder. Add a little more Madeira and season with salt and pepper. Add the meat again and fold in the parsley.
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