Warm in winter - warm oxtail soup

This is a very rich winter soup, although you may be intimidated by the size of this recipe, but don't be delayed because you don't have to look at this chef. It can be left to your own device. You can use canned beef broth or just use water and a teaspoon or two marmite or other yeast extract to give it a strong taste. You can also add Worcestershire sauce as long as you are not allergic to fish because it contains anchovies.

At the end of the coking time, you can tighten the soup and pour it into a fine sieve, press the vegetables to extract the water, or, of course, just leave them. You can also chop the meat on the bone and return it to the soup for consumption. It all depends on you. When you add wine, if it's really cold, you can also add some brandy.

Ingredients

1 kg kg of oxtail cut into easy-to-handle blocks and cut into fat

Ordinary flour

Salt and fresh black pepper

4 tablespoons olive oil

4 carrots, roughly chopped

1 celery stem left all

1 radish coarsely chopped

1 large onion sliced

1 month of laurel leaves slightly torn but intact

1 or 2 small musk

Kilogram of tomato, peeled and chopped

2 tablespoons tomato sauce

1.2 liter beef soup

300 ml of rich red wine

Flat leaf parsley leaf hand

method

Apply oxtail slices to the seasoned flour, then smash the excess dough and fry in olive oil to brown all sides.

Remove the oxtail from the pan and set aside.

Stir the vegetables [but not the celery stems] over medium heat for 5 minutes and stir.

Place the oxtail and vegetables in a large pot of tomatoes and celery stems, thyme and bay leaf.

Put a small amount of raw material into the frying pan, scrape off the residue, add a little flour and tomato sauce, and then add a little ingredients. Stir well, add thick, then add in a pot containing oxtail and vegetables.

Pour the wine onto the mixture and boil the liquid.

Turn the heat down to partially cover the pan.

Cook for three hours to remove the dross that occasionally floats to the top.

Remove the celery stem and discard.

Remove from the heat, decorate with parsley leaves, and serve with crusty bread to make a warm winter soup.

---

Orignal From: Warm in winter - warm oxtail soup