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🍽️ Rich Beef Bone Broth

744 kcal · 30 min · 4 servings

Ingredients

• 800 g oxtail (in pieces)
• 2 onions
• 1 carrot
• 50 g celery
• 1 piece leek
• 2 stalks parsley
• 1 clove of garlic
• 1 tbsp tomato paste
• 280 ml white wine
• 1 sprig thyme
• 6 peppercorns
• 1 tbsp lemon juice
• 80 ml port wine
• 2 tbsp oil
• 1 bay leaf
• 1 tbsp chive rings

Instructions

1. 1. Peel the onions, carrots, and celery root.
2. 2. Cut the vegetables into small cubes.
3. 3. Clean the leek, wash it, and chop it finely.
4. 4. Peel the garlic cloves and chop them roughly.
5. 5. Wash the fresh herbs and let them drain well.
6. 6. Rinse the oxtail pieces under running water.
7. 7. Heat oil in a large pot.
8. 8. Sear the oxtail pieces in the hot oil.
9. 9. Add the diced onions and roast them briefly.
10. 10. Add the roughly chopped garlic, carrots, and celery.
11. 11. Roast the vegetables briefly until fragrant.
12. 12. Stir in the tomato paste and roast it briefly.
13. 13. Deglaze the mixture with a splash of white wine.
14. 14. Let the liquid evaporate completely.
15. 15. Add another splash of white wine and boil again.
16. 16. Pour 1.5 liters of water into the pot.
17. 17. Season the broth with salt to taste.
18. 18. Add some peppercorns, parsley, thyme, and a bay leaf.
19. 19. Simmer the broth on low heat for about 2 hours.
20. 20. Carefully remove the oxtail pieces from the broth.
21. 21. Carefully separate the meat from the bones.
22. 22. Strain the broth through a fine sieve into a clean pot.
23. 23. Let the broth stand undisturbed so the fat rises to the top.
24. 24. Skim off the risen fat or blot it with kitchen paper.
25. 25. Reheat the filtered broth.
26. 26. Season the broth with salt, pepper, lemon juice, and port wine.
27. 27. Return the meat separated from the bones to the broth.
28. 28. Let the meat warm through without boiling it again.
29. 29. Serve the soup in pre-warmed bowls.
30. 30. Garnish the bowls with chive rolls.

Nutrition per serving

• kcal: 744
• Protein: 45 g · Fett/Fat: 52 g · Carbs: 8 g