Quick Oxtail Soup
Ingredients
- Ingredients
- 2 Tbsps vegetable oil
- 500 grams Oxtail
- 1 stalk Leeks (cut into rings)
- 1 carrot (sliced)
- 1 pc Celery root (cubed)
- 1 onion (chopped)
- 2 Tbsps Tomato paste
- ¼ l Red wine
- salt
- peppers
- 1 l water
- 1 bay leaf
- 1 thyme
- ground paprika
- cayenne pepper
- Madeira Wine
- 100 milliliters Whipped cream
- 2 Tbsps sauce thickener
Preparation steps
Rinse oxtail, pat dry and cut into slices. Heat oil in a pressure cooker and brown oxtail together with vegetables on high heat. Add tomato paste and mix well and add wine and bring to a boil. Season with salt and pepper.
Add water, bay leaf and thyme. Wipe edges of pot and close pressure cooker, according to manufacturer's instructions. Cook at highest level until all the rings of the valve are visible and reduce heat (about 1 / 4-1 / 3 temperature) and cook for 20-30 minutes with steam valve rocking gently. Adjust temperature as needed.
Remove pan from heat and allow to stand until contents cool and valve sinks on its own. Open pot slowly and carefully. Remove meat from bones and cut into small pieces and place in hot broth. Season soup with paprika, cayenne pepper, cream and Madeira to taste. Stir in cornstarch and cook briefly. Place soup in bowls and serve with white bread.
