Oxtail soup with dark beer

Place the donuts and poules with cloves, bay leaves, thyme, mace, peppercorns, salt, carrot and celery in a large pan and pour 1.5 liters of cold water. Bring to a boil at medium height.

Scoop the foam off the stock and place the lid on the pan. Leave on a low setting for about 2 hours.

Strain the stock over another pan and keep the meat separate. Cut the meat fine and remove as much meat from the shanks as possible.

Heat the oil in the same pan and fry the tomato paste. Pour the beer slowly and bring to the boil. Stir in the stock and simmer for a few minutes.

Bring the broth to taste with salt and pepper and add the leeks and the meat. Let it simmer for about 3 minutes until the leek is al dente and serve.

Tasty with baguette, gratinated with roquefort.