Day 2 - finishing off & making the spaetzle 5 minutesminutes
Total Time 7 hourshours20 minutesminutes
Servings 8
Cost £
Equipment
Dutch oven, casserole dish or stockpot
Colander
Ingredients
910kgoxtail
sea salt and freshly ground pepper
1tbspolive oil
1onion, diced
1cupcarrots, chopped
1litrechicken stock (good quality)
1cupcelery, chopped
thyme, chopped to garnish the soup for serving
Spaetzle
3egg yolks
1cupall-purpose flour
4tbspbutter
Instructions
Day 1: Slow cooking the oxtail and broth
Pre-heat the oven to 175 C / 350 F
Season the oxtail with salt and pepper and place in the casserole dish with 2 cups of water and roast for 3 hrs
Then, take out of the oven and place on a hob. Add 1 tbsp olive oil, the onion, carrots, chicken stock and cover everythinng with water (approx 1 litre)Bring to the boil, then reduce to a simmer, cover and cook for another 3 hrs (or until the meat is tender)
Once down, remove the oxtail from the casserole dish and take the meat off the bones (discard the bones)
In the casserole dish, add the celery and the oxtail meat Season with salt and pepper and simmer for another hour
Leave to cool and pop in the fridge overnight
Day 2 - Making the spaetzle and serving the oxtail soup
In a large pot, bring 3 litres of salted water to a simmer
Mix the egg yolks and flour together with 1/4 cup water and mix in 1/2 tsp of salt until you get a reasonably thick batter
To make the shape of spaetzle, you use a colander and push the batter through the holes - you may need another person to help or have a pot that the colander can easily sit on. above the waterSo, with the colander above the simmering water, pour the batter into the colander and push the batter through the holes with the back of a large spoon or rubber spatula. They should come out about 2 cms long and will only take about 3 - 5 mins to cookTaste one to check its doneness.Remove with a slotted spoon, toss in some butter and add to the oxtail broth.