Beef Oxtail Soup with Cheese Toasts
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
4
- Ingredients
- 3 onions (peeled)
- 2 carrots (peeled)
- 1.333 cups Celeriac (celery root)
- 2 Tbsps vegetable oil
- 6 ⅔ cups Oxtail (cut into pieces)
- 1 Tbsp salt
- 4 cloves
- 2 bay leaves
- 1 tsp peppercorns
- ½ tsp Juniper Berry
- 1 Leek
- soy sauce
- 2 Tbsps chopped Chives
Preparation steps
1.
Chop the onions in half.
2.
Chop the carrots and celery root.
3.
Braise the onions, cut side down, in a large saucepan over high heat until dark brown. Remove from the pan and set aside.
4.
Pour the oil in the pan and fry the oxtail over high heat. Add the vegetables and continue to fry. Carefully pour in 1 1/2 l / 1 1/2 quarts of cold water.
5.
Slowly bring to a boil. Add the salt, cloves, bay leaf, pepper and juniper berries. Partially cover the pot with a lid and simmer over low heat for approximately 2 1/2 hours.
6.
In the meantime:
7.
Trim the roots and remove the ragged tops from the leek. Wash and cut into thin rings.
8.
Preheat the broiler.
9.
Sprinkle the bread with the cheese and chives and broil for approximately 5 minutes taking care not to burn.
10.
Strain the soup, skim the surface with a slotted spoon to remove any fat and season with soy sauce to taste.
11.
Remove the meat from the bones and dice.
12.
Divide the meat between the serving bowls. Sprinkle with the chives. Serve along with the toast.
