Cooked by a Kauf Dein Steak customer

Oxtail Soup with Beef Shank, Red Wine and Madeira

Lulu has been cooking again, and this time she has prepared something especially rich and hearty. Using oxtail and beef shank , she creates a deeply flavoured slow cooker soup with red wine, Madeira, vegetables and mushrooms.

Plenty of time, rich roasted flavours and the combination of meat, broth and vegetables turn this into a classic, substantial soup with an intense and comforting flavour.

Lulu's Oxtail Soup

Serves approximately 6

Ingredients

• 1 pack oxtail
• 1 beef shank slice
• 1/2 bunch soup vegetables
• 5 to 6 mushrooms
• 2 to 3 shallots
• 1 to 2 garlic cloves
• 500 ml broth, approximately half bone broth and half vegetable broth
• 300 ml dry red wine
• 100 ml Madeira
• 2 tbsp tomato paste
• 1 bay leaf
• Salt
• Pepper
• A little umami seasoning
• 1 sprig thyme
• Flat leaf parsley
• A little clarified butter or beef fat for browning
• Ciabatta for serving

Method

1. Prepare the vegetables.
   Wash and clean the soup vegetables, then cut them into small cubes. Set aside for later.
2. Brown the meat thoroughly.
   Heat a heavy frying pan well without adding any extra fat. Brown the oxtail and the beef shank thoroughly on all sides. Season generously with salt and pepper while browning.
3. Prepare the vegetable broth.
   Place the vegetable trimmings in a pot together with a halved, unpeeled shallot that has been thoroughly browned in a dry pan. Cover with water and season with a little salt and a small amount of sugar. Allow the broth to cook gently for approximately 90 minutes, then strain.
4. Transfer the meat to the slow cooker.
   Place the well browned meat into the preheated slow cooker. Keep the browned cooking juices in the pan, as they will be used to build the soup base.
5. Brown the vegetables.
   Add a little clarified butter or beef fat to the pan. Add the prepared soup vegetables, thyme sprig and a little umami seasoning. Brown everything thoroughly while stirring regularly.
6. Add the tomato paste and red wine.
   Add the tomato paste to the vegetables and roast it briefly. Gradually deglaze the pan with the dry red wine, carefully scraping the browned cooking juices from the bottom.
7. Add the soup base to the meat.
   Transfer the vegetable and roasting mixture to the slow cooker. Add enough bone broth to cover most of the meat.
8. Cook slowly.
   Use a suitable slow cooker setting and follow the appliance manufacturer's instructions. Lulu initially allows the soup base to cook slowly for approximately 3 hours.
9. Remove the meat from the bones.
   Take the oxtail , the beef shank and the thyme sprig out of the soup. Allow the meat to cool briefly, remove it from the bones and cut it into bite sized pieces.
10. Continue cooking the bones.
    Return the bones to the slow cooker. Add more vegetable broth depending on the desired amount and consistency of the soup, then continue cooking slowly.
11. Finish the soup base.
    Once the cooking time is complete, strain the soup. Puree some of the soft cooked vegetables and return them to the soup if desired to give it a slightly thicker consistency.
12. Add the mushrooms and meat.
    Clean the mushrooms and cut them into thin slices. Add them to the soup together with the prepared meat.
13. Add the Madeira.
    Stir in the Madeira at the end and heat the soup thoroughly once more. Season to taste with salt and pepper.
14. Serve.
    Garnish the finished soup with chopped flat leaf parsley and serve with freshly toasted ciabatta.

Lulu's tip: The soup can be enjoyed over several meals. Depending on the desired consistency, you can add a little more broth or puree some of the cooked vegetables and stir them back into the soup.

Products Used in This Recipe

Lulu's rich soup uses two products from Kauf Dein Steak: our oxtail and our beef shank . Both are particularly well suited to long cooked soups and braised dishes.

Discover oxtail

Discover beef shank slices