Stumbling across the web, visiting fellow foodie friends blogs and hanging out in social networks, I end up every night with a newly educated mind and a fresh perspective towards Ideas and creations.
The last months surfing and spending time online have widened my angle of view to a huge extent.
The Era of virtual social networking is a pleasant ride and I love the feeling of discovering every now and then the world around me.
The Internet had changed the world for the good, we all can be thankful to the creators for this.
Nami from Just One Cookbook had posted some while ago a Borscht soup on her Blog, The Borscht soup Hongkong style.
The key ingredient to this dish is Oxtail.
My exclamation to that was “Oh no!, are you serious?”, I am one of those who feel uncomfortable to eat when there are bones involved, but I am making an effort to at least try out new dishes and flavors.
Nami convinced me to give it a try and I promised her I would cook it one of these days.
How coincidences happen, I came across a soup in my hotel management college book, which is called in German Ochsenschlepp (Oxtail) and to my surprise it resembles a lot to Nami’s Borscht soup.
I cooked it and loved it.
It can be that we had made it in college time, which I can’t remember but then I barely remember those cooking days.
That’s any way the other story…
- 1 Tbs Olive Oil
- 1 big Onion - sliced fine
- 2 cloves garlic, crushed and chopped
- 2 small or 1 big carrot; sliced fine
- 1 medium Potato, cut into small cubes
- 2 Tomatoes, cut into 4 wedges each
- 100 ml Tomato paste
- 80 ml Red wine
- ½ l beef broth or water
- 1 Tbs chopped Celery leaves
- 2 small Bay leaves
- 2 dried Basil leaves
- couple of Pepper balls
- ½ Tsp dried Sage
- 6 ml Madeira
- Begin by rinsing the Oxtail pieces and cutting the Vegetables. Keep a pot (high soup pot preferably) ready with the olive oil and fry the onions first gently till they are glossy. Add the garlic, carrot and potato and stir fry them along for 1-2 mins till brown.
- Continue adding in first the Oxtail pieces and right after the Tomatoes and the Tomato paste and stir often or everything will burn on. Cook 2 mins and pour into the pot the red wine. Add the Beef stew or water, cook till it boils on high heat and keep it then to simmer on a lower flame level and don't forget to skim it already at this stage.
- Flavour the soup with all the above mentioned herbs and pepper corns. Let it simmer on slow heat for minimum 3 hours, so that the flavours come out and mix into the soup and because the meat on the oxtail pieces requires time to soften. Check in between always if there is still enough liquid in the pot and add in around 1-2 cups of water to keep it liquid, if needed.
- After 3 hours skim the soup and taste it. The Madeira is added at this stage to the dish to complete it. Remove the Oxtails and any bone pieces from the soup. The meat from the Oxtail should be soft too and easy to remove. Cut it into small pieces or cubes and add the meat to the soup. Serve hot with a glass of red wine.