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1 kg oxtail
1/2kg beef bones
soup vegetable (1 carrot, parsley,
parsley root, 1 slice of knob celery,
1 yellow carrot)
1 onion
1/2 of a leek
6 peppercorns
4 pimentocorns
1 bay leaf
thyme
salt
2 egg whites
1/16l sherry
1 knob celery
Place trenched parts of oxtail in an adequate pot and brown on all
sides (without shortening) while turning over a several times.
Than add diced soup vegetable and onion and roast it until
the vegetable has got a hearty brown color. Add tomato, leek and
spices, infuse 3l of water and simmer for 3-4 hours, whereat
the emerging foam is to be skimmed.
When the oxtail is tender, take it out, separate from bones,
cut it into cubes and keep it warm. Afterwards, sieve the soup,
let it cool and skim the fat. To clear the soup (put 2 egg whites
mixed with some cold water to the cold soup, reboil and sieve again
using a fine towel) then refine with sherry. Add the finely diced
celery, cook until tender on the very lowest heat. Serve garnished
with the warm kept oxtail meat.
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