Ox Trailing Soup

For the oxtail soup, roast the oxtail in hot fat with onions and root vegetables. Pour in water, add spices and cook on low heat for about 2 1/2 hours, thickening the soup with a brown roux. Remove the meat from the bones and cut into small cubes. Season the soup with bell pepper, paprika and red wine, add the cut meat and roasted bread cubes and sprinkle the finished soup with chives.

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