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:
- Place the quartered onion in the jar. Blend on speed 8, 7 seconds.
- Carefully place the blade guard on the blades.
- Cook on speed 1, 120 degrees for 5 minutes.
- 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.
- Douse with the water and cook at speed 1, 95 degrees until the meat is tender (about 90 minutes).
- Taking care not to burn yourself, strain the soup using the inner ladle.
- 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.
- Crumble the meat and add it to the stock.
- 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.
