Ochsenschwanzsuppe

Ingredients

• 1 kgoxtail — jointed
• 2carrots — diced
• 2celery stalks — diced
• 1onion — chopped
• 2 tbsptomato paste
• 150 mldry red wine
• 1.5 Lbeef broth
• 2bay leaves
• 2 tbspclarified butter
• to tastefine sea salt and black pepper

Method

1. Begin by heating 2 tablespoons of clarified butter in a large, heavy-bottomed pot over medium heat. Peel and finely chop 1 onion, then add it to the pot. Stir occasionally, allowing the onion to soften and become translucent, taking care not to let it brown.
2. While the onion is cooking, prepare the vegetables. Peel and dice 2 carrots, and chop 2 celery stalks into small pieces. Once the onion is soft, add the carrots and celery to the pot. Stir the vegetables to coat them in the butter, and cook for about 5 minutes until they begin to soften slightly.
3. Push the vegetables to the side of the pot and add 1 kg of oxtail pieces. Increase the heat to medium-high and sear the oxtail on all sides until they are browned, which will enhance the flavor of the soup.
4. Once the oxtail is browned, add 2 tablespoons of tomato paste to the pot. Stir well to coat the oxtail and vegetables, cooking for another 2 minutes until the tomato paste darkens slightly, which will deepen the flavor.
5. Pour in 150 ml of dry red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Allow the wine to reduce by half, which will concentrate its flavor and remove any harsh alcohol taste.
6. Add 1.5 liters of beef broth and 2 bay leaves to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for about 2 to 3 hours, or until the oxtail is tender and the meat easily pulls away from the bone.
7. Once the oxtail is tender, taste the soup and season with fine sea salt and black pepper to your liking. Remove the bay leaves before serving. Optionally, garnish with freshly chopped parsley for a touch of freshness.