Parduin restaurant Brandenburg
Delicate soup for special occasions. Slight sherry note and fresh rosemary give a special mark.
- 400 grams oxtail
- 1 carrot
- 1 onion
- 1 bay leaf
- 1/2 leek stick
- 100 grams celery
- 1/4 cup red wine
- 2 cups beef stock
- Vegetable oil
- 1 tablespoon tomato paste
- 2 tablespoons sherry
- Salt and black pepper
- 1 trace potato starch
- 8 fresh basil leaves
- 6 rosemary sprigs
- 3 thyme sprigs
- 1 baguette bread
- Cut oxtail between the vertebrae and gently fry in hot oil.
- Cut carrot and celery into large cubes and add them to the oxtail.
- Deglaze with red wine and bowl.
- When all have browned, add the bay leaf, large celery cubes and the onions cubes.
- Brown it on all sides and deglaze with red wine and bowl two to three times in a row.
- Let the brew reduce, add tomato paste and then leave to boil down.
- Add beef broth and let it simmer. You can add herbs.
- When the meat is very soft, take it out of the pot and let it cool down.
- Remove and peel the meat from the bone, using a small spoon or your fingers. Remove tendons and cartilages.
- The meat should be squeezed overnight. Cut the oxtail into fine cubes the next day.
- Pass the soup through a sieve in the meanwhile. Season with salt, pepper, dry seco sherry and bind with potato starch.
- Serve in a soup plate and garnish with fresh rosemary and red basil.
- Serve it with warm baguette bread.