Finally summer is coming to the end. Autumn winds are sweeping through Berlin and I am not sure I am ready for it yet… I miss summer already! In this slightly cool weather, nothing is better than having a hearty soup. This week we are cooking one of my favorite soups- oxtail soup- served with macaroni. It is a comfort food for me, as we would often have oxtail soup in many cafés and restaurants in Macau. Although it takes a couple of hours to cook, the preparation only takes about 30 minutes. It is worth it, so give it a try, I am sure your whole family will enjoy it!
- 1 kg Oxtail, jointed
- Olive oil
- 1 medium onion, peel and roughly chopped
- 2 large carrots, peel and cut into small chunks
- 4 celery stalks, roughly chopped
- 3 tomatoes, quartered
- 3 medium potatoes, peel and cut into small chunks
- 2 tbsp. tomato puree
- ½ tsp. whole black peppercorns
- 3 bay leaves
- 2 sprigs fresh thyme
- 1 scant tsp. dried basil
- 1-liter Organic beef stock, plus more water to cover the vegetable and meat
- Salt to taste
- 150g macaroni
First we prepare the oxtail: bring to boil some water in a saucepan, simmer the oxtail pieces for about 5 minutes. Then drain and rinse them with water, set aside.
Heat a large heavy-bottomed saucepan on medium heat, drizzle with olive oil and add the onion and celery. Sautee the vegetable until they begin to soften, add the oxtail pieces and fry for a minute. Tip in the carrots, tomatoes, beef stock, bay leaves, thyme, basil, peppercorns and tomato puree. Once boiled, turn the heat down to low and let it simmer for 2-3 hours or until the meat comes off the bone. Add the potatoes in the last 15 minutes, cook until soft. Adjust the seasoning.
Cook the macaroni according to package instruction. Once cooked, divide the noodles in the serving bowls, and pour over the hot soup. Drizzle a teaspoon of olive oil to each bowl of soup before serving.