Combining A 1st Birthday And Baptism

New Year's Menu 2011: Clear Oxtail Soup

Stop Maladie and inefficiency, high time, the individual recipes this year's New Year's menus blogging. Let's go with the Clear Oxtail Soup, that the clarification on my lack of time unfortunately did not work. As part of a menu can prepare the soup very well the day before. Otherwise, you should allow at least 6 hours. Then it can be happened, scoured clean and fined with egg white, is really transparent, different from mine.

The ox tail must be pre-ordered the butcher. The prudent housewife ignored her husband, who claims in the business, to share his tail into 2 cm pieces and then finds surprise at home: "This thing has so bones" Yeah, it has, and which are so hard that they a supposedly indestructible Japanese saw to its knees. Better, you can make the butcher his work. When

Vision of a liberated from the vacuum sealing ox tail, I wondered head scratching, what body part of the ox is again sold as a tail or if I accidentally bought my meat in the Boutique Bizarre ....

Also it was the first time that I perform such an oxtail soup cans without drum looked around - is already impressive, the part and gives an idea how big the bull was probably related.

The cooked oxtail is needed any more. The meat, which now has a lot of flavor, so it can be detached and used as a filling for pasta - the recipe to blogging in the coming days. Alternatively, you cut it small as a soup. We of course got terrier and dachshund from its part - and refuted again-law, who claims that the dogs eat only white plates. Black Ikea Plastiknäpfe's doing exactly the same. The Terriers already know that we do not join such antics

Clear Oxtail Soup

Ingredients for 6 servings.
1 oxtail (about 1.5 kg), preferably in about 2 cm thick pieces 1 large red onion cut

2 roots
2 stalks celery 3 garlic cloves

1 tablespoon tomato paste
150 ml Madeira
150 ml port wine
500 ml beef stock
2 liters of water
8 stalks thyme
10 juniper berries, pressed
2 bay leaves, bruised
5 cloves
6 allspice berries, pressed
2 egg whites
oil
salt
pepper

preparation :
onion, celery root and clean, peel and chop finely. Peel garlic and chop coarsely. Heat oil in a pot

and the oxtail pieces in portions fry on all sides. Salt and pepper. Then, onions, garlic and vegetables, and let it fry until it goes down easily. Add the tomato paste and fry briefly . Let Deglaze with Madeira and let boil. Then add the port wine and also cook. Finally, the fund and the water, and let it all about 2.5 hours in the slightly open saucepan gently cook. Now, thyme, juniper, bay leaf, cloves and allspice in a disposable tea filter type, this can tie, and go along to the soup about 30 minutes.

take the meat from the soup and pour it through a tie and a cloth filter into a second pot. Allow to cool. The lipid layer solidifies on the surface of the soup and can now be easily removed. Now the soup on low heat to reduce a little. Finally, the two proteins readily strike Slowly and easily run into the boiling liquid. Make sure that the protein is not deposited on the bottom of the pot. The protein binds the turbidity, which are skimmed off.

the soup again with a tie and a cloth sieve into a second pot and pour warm slightly before serving.

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