Oxtail Essence

Brown bacon cubes in a roasting pan in a heated oven (225° Celsius). Add oxtail, spices and greens and roast in the oven, turning until brown. Stir in paradeis pulp. Add two liters of cold tap water and cook quietly on the stove with the lid closed for about three hours. Take out the pieces of oxtail, remove the meat from the bones and cut into cubes for the sauce. Pour the meat broth through a dish and leave to cool. 2.

2. to clarify, mix all ingredients, add cold meat broth, stirring continuously, then let it brew quietly for 60 minutes. Pour the bouillon through a dish, boil to one liter of liquid and season with Madeira and salt.

3. for the preparation of the chowder, pierce balls of the greens, rinse them in salted water and fill them into plates with the meat cubes and the essence.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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