Beef Tail Soup
Servings: 4
Equipment
- Katls
Ingredients
- 1 packaging NEGANTIgardi Organic Beef Tail
- 3 celery stalks
- 2 gb carrots
- 3 tablespoons Tomato paste
- 1 twig rosemary
- 2 twigs thyme
- 7 gb pepper
- 3 gb Fragrant Peppers
- 2 gb Bay leaves
- 1/3 glasses port wine
- 5 gb cloves
- 1 tablespoons Worcestershire sauce
- 3 tablespoons flour
- 1 gb onion
- 3 tablespoons oil
- Chopped parsley
- Chili pepper for heat, if desired
- Cream, if desired
Instructions
- Thaw and pat dry the pieces of beef tail.
- Coat the pieces of tail in flour and fry them until brown in a pot with a little oil, then remove the pieces from the pot and place them in another dish.
- In the same pot, sauté the onions; add a little oil if needed. When the onions are translucent, add the browned meat pieces to the pot, pour the broth over them, add the tomato paste, and simmer for 3.5 hours.
- After boiling, add a bouquet garni (wrapped in cheesecloth so it can be removed when ready): rosemary, thyme, black and allspice peppercorns, bay leaves, and cloves
- Then remove the tail pieces, separate the meat from the bones, and put it back.
- Add the celery and carrot pieces and cook for 15 minutes, until the carrots are tender; season with salt or soy sauce, or both, to taste.
- Enjoy your meal!
