This is a traditional Swedish dish, that has been around for ages, the oldest recipe I found was dated back to the the 19th century. In this case I haven’t followed a recipe per se but rather taken inspiration from several sources. This recipe is for about 5-6 persons as a main dish – serve with bred and cheese.
Start with the oxtail bits and let them soak in cold fresh water for circa two to three hours.
Step one is to make a broth on the ox tails.
- Circa 1-1,5 kg ox tail, cut in parts circa 3 cm thick
- 2 small carrots
- 1 parsnip
- 1 piece of celeriac
- 1 stalk celery
- 1 yellow onion
- 2 cloves of garlic
- 2 bay leaves
- a pinch of rosemary, thyme and parsley
- 5 black peppercorns
- 5 white peppercorns
- 5 allspice (Pimenta dioica)
- 2-3 tablespoons tomato paste
- 1 cup white wine (I used grüner veltliner)
- 1 tablespoon salt
- duck fat and/or butter for frying
Start with drying the meat. Sprinkle flour over the ox tail and brown them in duck fat. Then place them in a roomy pot or saucepan. Brown the root vegetables and the onion in a little butter and whisk out of the pan with water. Put everything together in the pot along with the spices and garlic. Add water to cover it and bring to boil. Skim it until its clear then add the tomato paste and the wine. Put the lid on and simmer for a few hours (when the meat falls off with ease from the vertebra’s with ease it done).
When it’s about right lift out the meat, let it cool down and then remove the meat from the vertebra’s and chop it finely. While the meat is cooling, strain the broth through a wire strainer, press some of the root vegetables through.
Now it’s time to do the soup – if you rather wants a stew just make the it thicker!
- 2-3 yellow beets
- 1 carrot
- 4 fixed potatoes
- 1 piece of celery root
- 1 parsnip
- 5-10 small onions
- 10 or so mushrooms
- 1 knob of butter
- black pepper & salt
- red wine (if necessary)
- Fresh parsley
Cut the root vegetables into small bite size pieces and saute them along with the small onions and pour them into the broth, bring to boil and simmer for about 10 minutes. Meanwhile quarter the mushrooms and fry them up in a dry pan, add them and the meat in the broth. Let cook until the vegetables are ready. Thicken the soup if necessary. Season with salt and black pepper, and a little red wine in the absence of acid. Garnish with parsley and serve.
We served it with a very good red wine from Umbria, Italy. That refined rustic flavours worked like a charm with the soup, Montignanello LS10 from producer Stefano Leonucci.