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🍲 Rich Beef Bone Broth with Oxtail

1614 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 1 carrot
• 2 stalks celery
• 0.5 stalk leek
• 2 garlic cloves
• 2 kg oxtail (in pieces)
• 2 tbsp vegetable oil
• 1 tbsp tomato paste
• 250 ml dry white wine
• 2 sprigs thyme
• 1 bay leaf
• 1 tsp peppercorns
• 75 ml sherry

Instructions

1. 1. Peel the onions, the carrot, and the celery.
2. 2. Cut the root vegetables into small cubes.
3. 3. Set aside about one-third of the celery cubes to use as a garnish later.
4. 4. Clean the leek, wash it thoroughly, and chop it finely as well.
5. 5. Peel the garlic cloves and cut them in half.
6. 6. Rinse the oxtail pieces under running water.
7. 7. Pat the meat dry with a kitchen towel.
8. 8. Heat oil in a large pot.
9. 9. Fry the oxtail pieces on all sides until they are brown.
10. 10. Add the diced onions to the meat.
11. 11. Sauté the onions briefly with the meat.
12. 12. Stir in the tomato paste.
13. 13. Deglaze the mixture with white wine.
14. 14. Let the liquid reduce almost completely.
15. 15. Pour about 1.5 liters of water into the pot.
16. 16. Add thyme, bay leaves, and peppercorns.
17. 17. Simmer the soup on low heat for about 2 hours.
18. 18. Check if the meat easily separates from the bones.
19. 19. Add more water if necessary.
20. 20. Carefully remove the oxtail pieces from the broth.
21. 21. Place a fine-mesh strainer cloth (or cheesecloth) over a sieve.
22. 22. Pour the broth through the cloth to clarify it.
23. 23. Skim off the layer of fat floating on the surface of the broth.
24. 24. Add the reserved celery cubes to the hot broth.
25. 25. Cook the celery for 2 to 3 minutes.
26. 26. Finish the soup with sherry.
27. 27. Season the broth finally with salt and pepper.
28. 28. Place the tender meat back into the soup.
29. 29. Serve the soup hot.

Nutrition per serving

• kcal: 1614
• Protein: 109 g · Fett/Fat: 123 g · Carbs: 6 g