Potage Ox-Tail lié (Thickened Oxtail Soup)

Ingredients

• oxtails and stock prepared as for the Potage Ox-Tail clair
• 50 grammes brown roux
• 100 grammes (3 spoonfuls) tomato purée
• sections of tail and brunoise

Instructions

1. Prepare the tails as for the Potage Ox-Tail clair.
2. Strain the cooking liquor.
3. Thicken it at the rate of 50 grammes of brown roux and 100 grammes (3 spoonfuls) of tomato purée per litre; no clarification is needed.
4. Skim the soup for 25 to 30 minutes.
5. Garnish as for the clear Ox-tail, with sections of tail and brunoise.