Oxtail Broth
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 onions
- 2 carrots
- 200 grams Celery root
- 1 ½ kilograms Oxtail (cut into pieces)
- 4 cloves
- 2 bay leaves
- 1 tsp peppercorns
- ½ tsp Juniper berries
Preparation steps
1.
Peel the onion and cut in half. Peel and dice the carrots and celery. Brown the onion, cut sides down, in a large stockpot. Pour in about 1.5 liters (approximately 6 cups) of cold water. Add the oxtails and slowly bring to a boil. Add the cloves, bay leaves, pepper and juniper and simmer, partially covered over low heat for about 2 1/2 hours.
2.
Meanwhile, peel the carrots, celery and onion, slice the carrots and celery and cut the onion into cubes.
3.
Pour the broth through a fine sieve and pour into another pot. Remove the meat from the bones and tear into small pieces. Boil the broth (should be about 1 liter (approximately 1 quart)), add the vegetables and the meat and let simmer for about 10 minutes. Serve seasoned with sherry and salt.
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