Name: German Ox Tail Soup
Ingredients: 1 kg (2 lb, 4 oz) ox tail; 50g (2 oz) lard; 1 dried chili pepper; 1 bay leaf; 2 l (8 1/2 c) hot water; 400g (14 oz) peeled tomatoes (from can); 250g (9 oz) carrots; 1/2 celeriac (celery root, the tuber of the plant, but regular stalks of; celery, 2 or 3, should do it as well.); 2 large potatoes; 200g (7 oz) Brussels sprouts; 200g (7 oz) shallots; 2 leeks; salt; black pepper; 1 (tea or coffee) cup red wine

German Ox Tail Soup

Ingredients

1 kg (2 lb, 4 oz) ox tail
50g (2 oz) lard
1 dried chili pepper
1 bay leaf
2 l (8 1/2 c) hot water
400g (14 oz) peeled tomatoes (from can)
250g (9 oz) carrots
1/2 celeriac (celery root, the tuber of the plant, but regular stalks of
celery, 2 or 3, should do it as well.)
2 large potatoes
200g (7 oz) Brussels sprouts
200g (7 oz) shallots
2 leeks
salt
black pepper
1 (tea or coffee) cup red wine

Instructions

Ask your butcher to chop the ox tail in pieces 1 - 1.5 inches length. Heat the lard in a large pot and fry the ox tail on high heat. Add chili, bay leaf, and hot water Chop the tomatoes and add. Let soup cook on low heat for one hour. Peel the carrots, celery and potatoes, and dice them (large). Clean the Brussels sprouts. Add everything to the soup. Peel the shallots, clean the leeks, cut in large pieces. Add after about 1 1/4 h and cook for another 15 min. Season soup with salt, pepper, and red wine to taste.