Soup oxtail

Description

For the first time with this dish I have encountered here in Italy... at First it seemed to me some very "exotic "! And I have long avoided oxtail side... Then a local Italian told me that this kind of delicacy, which you can pamper yourself every day (including by reason of the prices on these tails!), and that's when I really wanted to try it. So delicious, rich soup, you can surprise your loved ones and holidays, to diversity thus their festive menu. IT IS VERY TASTY!!!

Ingredients

Tail

800 g
Onion

2 piece
Carrots

1 piece
The Apium graveolens Dulce

1 piece
Paprika sweet

1 tsp
Juniper

5 piece
Bay leaf

1 piece
Tomatoes in own juice

300 g
Semi-dry red wine

200 ml
Broth

1 l
Olive oil

2 Tbsp
Flour

1 Tbsp
Cream

100 ml
Salt

1 pinch
Black pepper

1 pinch
Brown sugar

1 tsp

Cooking

Beef shoulder how to wash in cold water. To dry out and cut between the joints into several parts...

How to flush. (some suggest to leave the tails on for a half an hour under running water... but I don't!)

In a saucepan with a thick bottom, heat the oil and fry the pieces of meat on all sides on high heat until light brown.

To get it and put the meat in a deep dish, to keep warm.

While fried meat, cut not chopped vegetables; onion, carrot and celery. Put the vegetables in a pan, where roasted meat. Stirring simmer 5 minutes.

Then add and sauté the peppers, put the juniper berries. Words can not convey what soaring aromas in the kitchen!!!

Add tomatoes, mash, add sugar. Stir and fry another couple of minutes.

Pour in the red wine and bring to a boil.

Return to the pan previously fried meat, pour broth or water (possibly a little more water to slightly cover the pieces of meat), again bring to a boil and cook under cover on low heat for about 3 hours. Add Bay leaf and cook for another 30 minutes.

After the specified time, take out the tails, remove the meat from the bones, remove the bones. Also remove Bay leaf. Put back in the soup chopped meat, season with salt.

In a separate bowl, mix the flour and a pinch of freshly ground pepper with the cream, pour a ladle of broth, stir until smooth, to avoid lumps. Pour sauce into a saucepan and warm the soup. You can serve immediately, or let stand for a bit.

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