Oksehale Soup (Roaster)
SoupsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Oksehale Soup (Roaster)
| Red wine | ||
| Salt | ||
| 0.5 | Bay leaf | |
| 1 | Onion | |
| 1 | Soup may | |
| 1.5 | l | Water |
| 2 | Carnations | |
| 2 | Peppercorn | |
| 750 | g | Ox tails |
Instructions for Oksehale Soup (Roaster)
To prepare the Oksehale Soup (Roaster) recipe, please follow these instructions:
Share ox tails into smaller pieces and add to soup along with Laurel leaf, visken, water and salt in the gennemfugtede roaster. Subcutaneous fat onion with cloves and peppercorns and put it into the pan. Cook the soup at 220 degrees in 2-2 ½ hour to the tails are so tender the meat nearly falls from the legs. Taste the soup with red wine or madeira.
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