Chop greens + onions, fry with bay leaves in hot oil, tie herbs in a muslin bag.
Pour water, season with salt. Add meat and spice bag. Simmer on low heat for 1 1/2 hours without lid, then cool.
Degrease the cooled clear soup. To do this, remove the solidified fat, then pour the clear soup through a sieve, fill up with water to 2l.
Fry the cut oxtail in oil, gradually add 1/2l of clear soup, evaporate repeatedly.
Add oxtail to the rest of the hot soup, season with salt, Madeira, sherry and pepper, simmer for 1 1/2 hours without a lid.
Remove meat of oxtail from bones, finely dice. Season soup with sherry and Madeira. Serve in cups.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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