Oxtail Soup

Ingredients:

• 3 kg beef oxtail, cut into section at the joints
• 500 g carrots diced
• 500 g turnips diced
• 300 g leek julienne white part only
• 100 g butter
• 6 lit basic brown stock / water

Mirepoix:

• 300 g onion diced
• 150 g carrot diced
• 150 g celery diced

Satchet:

• 1 bay leaf
• pinch thyme
• 6 black peppercorn
• 2 clove
• 1 garlic

Procedure:

1. preheat oven 230*C
2. place oxtail into bake pan in oven ... brown partially
3. add mirepoix to brown
4. add brown oxtail, mirepoix into stock pot with stock
5. deglazed bake pan with a little stock ... add to stock pot
6. bring to a boil ... reduce heat ... skimm well
7. add satchet ... simmer till meat is tender ... about 3 hours
8. keep oxtail under water ... adding water if necessary
9. remove oxtail ... trim off bones ... diced
10. place in a small pan with some broth
11. keep soup warm to be serve or chill for later use
12. strain remaing broth ... degrease
13. sweat carrots, turnips, leeks in butter till half cooked
14. add to broth ... simmer till tender
15. add tomatoes ... reserved oxtail meat ... simmer another minute
16. add sherry, salt, pepper to taste

Note:

• if water is use instead of stock, brown 2 kg beef / veal bones with the oxtails ... simer in the soup with the oxtail ... double amount of mirepoix