Ingredients:
- 500 g beef tail , cut into pieces
- 1 large onion, chopped
- 2 carrots, cut into rings
- 2 celery stalks, cut into small pieces
- 3 cloves of garlic, finely chopped
- 2 tablespoons beef tallow
- 700 g beef bone broth
- 700 ml. water
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 bay leaf
- 1/2 teaspoon dried parsley (or 1 tablespoon chopped fresh)
- Optional: red wine to season the taste
Instructions:
-
Over medium heat, heat lard in a large, heavy-bottomed skillet.
-
Add the chopped onion, carrot and celery to the pan and sauté for about 5 minutes until the vegetables are soft.
-
Add the beef tail and continue to cook for another 5 minutes to infuse the flavors.
-
Pour in the beef bone stock and water and add the pepper, salt, bay leaf and parsley. If you want, you can also add a little red wine for a richer taste.
-
Reduce the heat and let the soup simmer on low heat for approximately 2-3 hours, until the tail is tender and juicy.
-
Check and adjust the taste with more salt or spices to your liking.
-
Serve the soup warm, preferably with sprigs of fresh parsley on top.
This type of soup usually requires a longer cooking process, but the result is an extremely tasty and nutritious dish.