Oxtail Soup

Ingredients for 4 people:

  • 1 small onion
  • Sunflower oil
  • 400 g chopped oxtail or bull meat
  • Salt, black pepper
  • 1 clove
  • 1/2 bay leaf
  • 1 sprig of fresh thyme
  • 1.2 l of water
  • A splash of Jerez Sherry
  • A pinch of balsamic vinegar of Modena


Preparation:

  1. Place the onion cut into quarters in the mixing jug. Crush it at speed 8, 7 seconds.
  2. Put on the blade guard carefully.
  3. Cook at SL speed, 120 degrees 5 minutes.
  4. Incorporate the meat. Season with salt and pepper and clove, bay leaf and thyme. Continue cooking at 120 degrees 7 minutes.
  5. Dip in the water and cook at SL speed, 95 degrees until the meat is tender (about 90 minutes).
  6. Strain the soup using the steam basket.
  7. Place the broth in the jug and season with the Sherry and the vinegar.
  8. Crumble the meat and incorporate it into the broth.
  9. Adjust seasoning to taste and heat at SL speed, 100 degrees for 5 minutes just before serving.

Tips…

  • You can substitute the oxtail or bull tail for the cheek or some other bovine meat that has enough gelatin. Optionally, you can use meat to stew and add a knee bone, which will give you that gelatinous touch.
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