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Oxtail soup

Oxtail soup

Parduin restaurant Brandenburg

Prep time
Cook time
Servings4 people
Skill levelAdvanced

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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 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.

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