Bought about 2Kg of oxtails today, some shallots, some Jerusalem artichokes, a celeriac, red wine, and some pot barley. Have some carrots, celery, and onions. I think it’s going to be a two-step process: slow roast the oxtails and shallots tonight, and sllllloooooooowly simmer the soup tomorrow. I may even add some chopped up spinach near the end, to put some green in it.
First, cut up a few large shallots.
Rinse and dry the oxtails.
Toss them in the pot.
After roasting for a couple of hours, they carmelize quite nicely. When it cooled down, I put the pot in the fridge overnight.
No pictures, but the next day I emptied a half-bottle of red wine into the pot and enough water to cover the rivets on the pot, as well as three bay leaves, some juniper berries, and some thyme, and slowly simmered it for 3 hours, covered.