Oxtail Soup with German Potato cakes
This soup is the king of winter soups. Chunks of oxtail have been cooked slowly in a beef broth until the meat is succulent and falling from the bone and anyone who has tried to cook oxtail will tell you how long it takes to cook! Parsnip, potato, carrot and onion marry well. The Kartoffelpuffer (German potato cakes) are the piece de resistance! Simply heat them in the oven and start dunking!!
Ingredients
Potato, Beef stock, Oxtail, Onion, Carrot, Chopped tomato, Plain white flour, Parsnip, Egg, Tomato paste, Salt, Oil, Worcestershire sauce, Garlic, Parsley, Black pepper, Bayleaf.
Preparation and storage notes
Place soup pouch into a pot of simmering water and cook for 20 minutes. Meanwhile reheat potato cakes in the oven at 200C for 10 minutes on a tray, in a single layer. Serve, Happy dunking!