Bound Oxtail Soup

Rating: 2.29 / 5.00 (7 Votes)

Total time: 45 min

Servings: 2.0 (servings)



Cut the pancetta into cubes, render in the butter and roast until crispy. Sear the pieces of oxtail in this bacon butter.

Add the coarsely diced vegetables together with the garlic and roast with the paradeis pulp. When the vegetables turn brown, extinguish the mixture with the red wine, add the spices and flour, fill with water and simmer for about three hours, stirring frequently.

Separate the meat from the liquid. Pour the Madeira over the parted meat and cool, covered.

Strain the soup, perhaps reducing and deglazing it.

Dice the meat, add to the soup and season.


Entrée: Bound oxtail soup

Main course: Stuffed veal breast with chanterelles, celery puree and bean-carrot vegetables.

Dessert: Apple on puff pastry with rosehip parfait

Our tip: Use a deliciously spicy bacon for a delicious touch!

Related Recipes: