I don't measure amounts, so you'll have to wing it. Here are my basic ingredients:
1. Boil ox tails until done, strip meat and cube it.
2. Lightly brown cubed a couple handful of ox tail meat and one large cubed onion in butter in a large pot.
3. Take broth (ca 2 liter) and throw in a few large chunks of (cleaned) celery root, a couple carrots, laurel leaf, a few juniper berries, a couple peppercorns, a couple whole cloves. When the veggies are cooked squeeze all the junk through a medium-fine sieve.
4. Add the browned meat and onion to the broth. Throw in cubed carrots and maybe celery root and potatoes. Simmer until the veggies are done.
5. Add some sour ceam (real one, not the fake kind) and a shot vinegar to taste, season to taste (I like thyme and marjoram), throw in some finely chopped parsley and let boil for a moment -- done! If you want you can thicken the soup a little with starch, but if you used real stock that won't be necessary.
Mooo!
[ October 26, 2005, 07:30 PM: Message edited by: moribundman ]