Oxtail Soup

Cut the ox tow from the butcher into pieces.

Peel the onions and cut them into coarse pieces. Sauté the oxtail in clarified butter. First add the onions, then the soup vegetables and the chili, also fry briefly, then add the paradeis pulp. Season with pepper, salt and paprika.

Then add the wine and make it complete. Fill up with the water, add the bay leaves and soften the meat (takes 2 hours).

Take out the pieces of oxtail and separate the meat from the bones. Strain the clear soup.

Thicken the soup with roux and add the chopped meat. Season with salt and pepper.

Tip: Instead of clarified butter, you can also use butter in most cases.

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