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:
- Place the onion cut into quarters in the mixing jug. Crush it at speed 8, 7 seconds.
- Put on the blade guard carefully.
- Cook at SL speed, 120 degrees 5 minutes.
- Incorporate the meat. Season with salt and pepper and clove, bay leaf and thyme. Continue cooking at 120 degrees 7 minutes.
- Dip in the water and cook at SL speed, 95 degrees until the meat is tender (about 90 minutes).
- Strain the soup using the steam basket.
- Place the broth in the jug and season with the Sherry and the vinegar.
- Crumble the meat and incorporate it into the broth.
- 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.
