500 g oxtail; 1 onion; 2-4 tinned tomatoes in tomato juice; 1 cup dry red wine; 1 bay leaf; 1 tbsp flour; 1 tbsp pork fat; 1 tsp sweet smoked paprika; a pinch of dry chilli; ⅓ cup of extra thick cream; 50 ml Madeira wine; salt
Oxtail Soup (Ochsenschwanzsuppe)
Wash the oxtail in running water for an hour. Dry it off and cut it between the bones into a few pieces. Fry it in some oil on a high heat, browning all the sides. Remove it from the pan and set aside. Fry the roughly chopped vegetables in the same pan on a medium heat. Add the paprika, some juniper berries and the tomatoes. Squash the tomatoes and add a pinch of sugar. Pour in the wine and bring the pan to the boil. Add the oxtail and 1 litre of water. Bring it back to the boil and simmer in a covered pan for 3.5 hours. Add the bay leaf and cook for another 30 minutes. Remove the oxtail and remove the meat from bones. Strain the stock and remove the vegetables and bay leaf. Add the chopped meat to the stock. Pour in the Madeira and season well. In a separate bowl mix the flour with the cream. Add a ladle of stock and mix until smooth. Pour the thickener into the pan and heat the soup through. Serve with parsley and a dollop of cream.