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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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Nutrition
275Calories
Sodium0% DV0g
Fat11% DV7g
Protein88% DV44g
Carbs2% DV6g
Fiber0% DV0g
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