Oxtail Soup (Thickened Style)

Ingredients

• 50 grams brown roux (roux brun)
• 100 grams tomato purée
• oxtail pieces and brunoise (diced vegetables)

Instructions

1. Prepare the oxtail pieces as described in the preceding recipe. Strain the cooking liquid and bind it with brown roux (roux brun) at a ratio of 50 grams per liter of liquid, combined with 100 grams (3 tablespoons) of tomato purée per liter. In this preparation, clarification of the stock is unnecessary, but it is essential to skim the soup carefully for 25 to 30 minutes during cooking.
2. Finish with a garnish of oxtail sections and brunoise (diced vegetables). Serve hot.