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Mama Whitehall
Oxtail soup with dark beer
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Ingredients
Directions
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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.
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Scoop the foam off the stock and place the lid on the pan. Leave on a low setting for about 2 hours.
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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.
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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.
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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.
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Tasty with baguette, gratinated with roquefort.
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35 minAppetizeronion, floury potatoes, dried thyme, beef broth tablet, dried nutmeg, lemon juice, fresh ciabatta, fresh parsley, traditional olive oil,onion soup
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15 minAppetizercherry / Christmas, feta, capers, spring / forest onion, extra virgin olive oil, balsamic vinegar, tarragon vinegar, arugula, fine leaf lettuce,tomato tinder
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40 minAppetizerpuff pastry, medium-sized fennel bulb, olive oil, Red onion, dill, leaf parsley, Roquefort, whipped cream, arugula,fennel cake with roquefort mousse
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55 minAppetizeronion, butter or margarine, risotto rice, White wine, saffron threads, meat broth tablet, Parmesan cheese, salt, eggs (M), bread-crumbs, frying fat,rice croquettes
Nutrition
275Calories
Sodium0% DV0g
Fat11% DV7g
Protein88% DV44g
Carbs2% DV6g
Fiber0% DV0g
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