Oxtail Soup, Hamburg Style RecipeOrigin: Germany Period: Traditional |
Ingredients
1 oxtail (about 1.2kg) cut into 5cm lengths
Oxtail Soup, Hamburg Style Preparation:Method:Peel the potatoes then place in a steamer and cook for about 25 minutes, or until tender. Add the butter to a pan and when hot use to fry the onion for about 5 minutes, or until just soft. Now add the oxtail and cook quickly over high heat to colour. Season with salt then scatter the flour over the top. Stir to combine the add the beef stock and stir to combine. Place the bayleaf in the stock then bring to a boil, reduce to a simmer, cover and cook for 2 hours. Remove the bayleaf at this point then dice the potatoes and add to the soup along with the pickled vegetables. Bring to a simmer and cook for about 10 minutes, or until heated through. Season with salt, black pepper and paprika, to taste then serve hot. |
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