Ingredients for 4 people:

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


Preparation:

  1. Place the quartered onion in the jar. Blend on speed 8, 7 seconds.
  2. Carefully place the blade guard on the blades.
  3. Cook on speed 1, 120 degrees for 5 minutes.
  4. Add the meat. Season with salt and pepper and season with the cloves, bay leaf and thyme. Continue cooking at 120 degrees for 7 minutes.
  5. Douse with the water and cook at speed 1, 95 degrees until the meat is tender (about 90 minutes).
  6. Taking care not to burn yourself, strain the soup using the inner ladle.
  7. Separate the meat, allow the stock to cool slightly and return it to the jar. Season with the sherry and vinegar and select speed 10, 5 minutes.
  8. Crumble the meat and add it to the stock.
  9. Season to taste and heat on speed 1, 100 degrees for 5 minutes just before serving.

Tips…

  • You can substitute oxtail or bull’s tail with cheeks or any other beef stew meat that has enough gelatine. Optionally, you can use stew meat and add a knee bone, which will give you that gelatinous touch.
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