Filter
Reset
Sort ByRelevance
Mama Whitehall
Oxtail soup with dark beer
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
40 minAppetizerlight soy sauce, dry sherry, sesame oil, sugar, pork strips, chicken bouillon, shii-takes, tahoe, Eggs, rice vinegar, White pepper, fresh chives,pekingsoep
-
25 minAppetizermeat tomato, zucchini, garlic, spring / forest onion, Mozzarella, tagliatelle, olive oil, Red Pesto, green pesto,tagliatelle with zucchini, tomato and mozzarella
-
0 minAppetizerTomato soup, Full Milk, coarsely ground black pepper,cappuccino soup of your choice
-
25 minLunchKale, Spinach, oil, onion, garlic, fresh ginger, cinnamon powder, laurel leaf, tomato, Red pepper, creme fraiche, cumin powder (djinten),indian kale-spinach soup
Nutrition
275Calories
Sodium0% DV0g
Fat11% DV7g
Protein88% DV44g
Carbs2% DV6g
Fiber0% DV0g
Loved it