Oxtail Soup

A very full-bodied soup with a rich flavor.

Ingredients

• 1½ lb / 700 g oxtail
• 2 oz / 60 g bacon, diced
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 2 plum tomatoes, seeds removed, diced
• 1 bay leaf
• 3-4 parsley stems
• 1 juniper berry
• ½ cup / 125 ml red wine
• 2½ quarts / 2.5 l beef stock (preferred) or water
• ½ tsp freshly ground black pepper
• ½ tsp salt
• 2 tbsp / 30 ml Madeira (or to taste)
• salt to taste
• parsley and/or chives for garnish (optional)

Preparation

1. Set a large (at least 5 quart / 5 l) heavy stockpot over medium-high heat. Add oxtail and brown very well on all sides. Remove and set aside.
   
   
2. Render bacon. Return oxtail to the pot and add onion, celery and carrot. Cook until vegetables are also well browned.
3. Add tomatoes, red wine, bay leaf, parsley stems, juniper berry, pepper, salt and beef stock or water.
4. Bring to a simmer. Simmer uncovered for about 3 hours. Skim off scum and fat frequently. Add water if necessary to keep the oxtail covered.
5. Strain through cheesecloth. Discard the oxtail and vegetables, but keep some small pieces of oxtail meat as garnish for the soup if desired.
6. Add Madeira. Adjust seasoning with salt.