I’ve searched online for a delicious recipe for this soup I was served maybe 8 years ago that was rich and savory, but none seem quite right. The broth was rich, brown and clear, but I want to serve on Thanksgiving. If anyone has an authentic recipe, I will be ever grateful. Thanks in advance!
Thank you! I had to translate, this is what I got for each recipe, is this right?
about 1 1/2 kg oxtail in pieces 2 tsp salt 2 bay leaves 2 yellow onions 1/2 small celeriac 3 carrots 2 parsnips 4 servings of wheat 1 leek Lägg oxsvansen i en kastrull och skölj den under rinnande vatten. Häll av vattnet och tillsätt nytt så att det täcker oxsvansen. Koka upp, häll bort vattnet och skölj oxsvansen igen.
Pour in water so that it reaches about 3 cm above the meat. Add salt. Bring to a boil and skim. Add the bay leaves and simmer the meat for about 2 hours. Skim in the meantime. Add water during the cooking time so that it reaches about 3 cm above the meat
Trim the peel and cut the onions, celeriac, carrots and parsnips into 2 cm cubes. Add the root vegetables to the soup and cook slowly for about 30 minutes. Remove the meat and let it cool slightly. Pick the meat from the bones.
Cook the wheat according to the instructions on the package. Trim and cut the leeks into thin rings, add them to the broth and cook slowly 5 minutes. 00:05:00 Add the meat and wheat to the broth. Season with more salt.
1 1/2 kg oxtail, chopped into pieces 2 tbsp rapeseed oil 1 carrot, in pieces 1 piece celeriac, diced 1 piece leek, in pieces 2 1/2 liters of water 2 tbsp tomato paste 3 dl red wine 10 black peppercorns 1 tsp dried thyme 2 bay leaves 1 tsp salt 2 carrots, diced 5 shallots, finely chopped 2 stalks celery, chopped 1 tsp Chinese soy sauce salt and ground white pepper 2 tbsp finely chopped parsley
Heat oil in a pot and brown the oxtail pieces. Remove and set aside. Sauté carrot, celery and leek. Put the oxtail pieces back in the pot and pour in the water. Bring to a boil and skim well. Add tomato paste, wine, peppercorns, thyme, bay leaf and salt. Reduce heat and simmer covered over low heat for 4 hours or until meat is cooked through. Remove the oxtail pieces and let them cool slightly. Remove the meat from the bones. Keep meat warm wrapped in aluminum foil. Strain the broth.
Bring the broth with vegetables to a boil and simmer until the vegetables are barely tender. Return the meat to the soup. Taste thoroughly and adjust the seasoning with soy, salt and pepper. Sprinkle with parsley before serving.
If so, I may go with recipe a, but add red wine. Maybe tomato paste, maybe not Which do you like best? Do you recommend tomato paste?
Eta: I guess wheat is berries? They’re pricey online. Red or white?
I hope someone shares a recipe for you.
Thank you. I wasn’t sure where to post this, I guess it’s ok here?
Absolutely ok here. This little community doesn’t see a whole lot of traffic but maybe someone will have an answer.
Thanks so much!
Eta, your enchiladas were in my feed. I’ve subscribed, maybe more people will come.