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Ingredients
(Serves 4)
700g oxtail, cut into 4 cm pieces
½ brown onion, finely sliced
1 clove of garlic, finely sliced
1 glass brandy
1 litre water
1 litre beef stock
2 bay leaves
1 anchovy
1 tbsp capers
Extra virgin olive oil
Method
In a large pot, brown the oxtail in hot oil.
Add the onion, garlic, anchovy, capers and bay leaf and fry until browned and softened.
Add the brandy and flame off the alcohol.
Pour in the water and stock.
Bring to the boil, place on the lid and gently simmer for 2-3 hours.
Allow to cool then remove the meat from the bones and return meat to the soup, re boil and serve. |
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