Servings: 4
Cost: 15
Equipment
Ingredients
- 750 gram oxtail
- 4 lt water
- 1 pc red onion
- 3 stalks celery
- 1 small leek
- 2 cloves garlic
- 2 sprigs thyme
- 750 ml veal stock preferable home made
- 500 gram small young potatoes
- 250 gram black cabbage
- 15 ml olive oil
Instructions
- Roast the oxtail on 200°c for 20-25 minutes until golden brown
- Add 4 liters of water and the roasted oxtail to a medium size pot and bring to a simmer. Cook for 2 hours whilst slowly removing fat and foam
- Clean, wash and chop the onion, celery, leeks, garlic and thyme
- add to the soup and Cook for 30 min un till the vegetables are cooked trough. Strain the liquid in a clean pot and separate the oxtail from the rest
- Clean the oxtail meat carefully of the bone removing excess fat and tough bits
- Add the 750ml veal jus to the soup and reduce this to about 1.5 litres or till a strong and fragrant broth is achieved. Keep skimming the fat and foam whilst reducing
- Peel and cut the potatoes in cubes
- wash and cut the black cabbage of the stem and in squares
- Add the potato cubes and oxtail meat to the broth. Cook for 15 minutes
- add the black cabbage and cook for another 5 minutes till the cabbage is just cooked
- season the soup with salt to your taste
- Stir in the Olive oil just before serving
