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Number: 6 persons

Complexity: easy

Working time: 50 minutes

Total preparation: 4 hours and 20 minutes


  • 1 kg oxtail

  • 1 onion

  • 1 leek

  • 1 large winter carrot

  • bunch of flat-leaf parsley

  • 10 peppercorns

  • 2 bay leaves

  • 2 cloves

  • 1/4 tsp mace powder

  • 2 tbsp stock

  • 1.5 liters of water

  • 1 small can of tomato paste

  • 50 ml port

  • 250 g mushrooms
    or 100 g dried mushrooms


    Take a soup pot and put 1 liter of water in it.
    Add the stock and herbs/spices.

    Remove the outer leaves of the leek and discard.

    Cut half a leek into rings from the dark green part.

    Peel the carrot and cut into thin half slices.

    Cut half a bunch of parsley into pieces from the stem side.

    Peel the onion and cut into half rings.

    Add all these vegetables to the water with herbs in the soup pan and heat it.

    Heat a frying pan with some olive oil and fry the oxtail until nice and brown on all sides.

    Finally add the tomato puree and heat briefly.

    Add the oxtail pieces to the soup and add half a liter of water to the tomato puree, heat and add to the soup.

    Let the soup come to the boil, place the lid on the pan on low and let it steep for 3.5 hours.

    After 3.5 hours, remove the oxtail pieces from the pan and place on a plate. Remove the bones.

    It's great to gnaw on these bones after the meat has been removed.

    Place a hand blender on the soup and blend until the soup is smooth.

    You can also strain the soup, but I want to keep the fiber in the soup and it adds some thickness to the soup.

    Add the meat and taste...maybe add some salt or pepper?

    Cut the mushrooms into narrow strips and add to the soup.

    Or put the dried mushrooms in some hot water, let them steep for 10 minutes, cut them into strips and then add to the soup.

    Add the port if desired and the delicious homemade oxtail soup is ready!


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