Veal Tail Soup

Name: Veal Tail Soup
Prep time: 40 min
Total time: 3 h 40 min

December 26, 2013

Prep 40 min Total 3 hr 40 min

Veal Tail Soup © kvalifood.com

Veal tail soup is a rich, gelatinous broth made from browned veal tail pieces with root vegetables. The collagen-rich tails give the soup natural depth and body after two to three hours of slow simmering. A splash of madeira or dry sherry rounds off the flavour before serving.

Ingredients

Yields 4–6 servings

1 kg veal tail, cut at the joints
1 tbsp oil
2 onions
2 garlic cloves
2 carrots
½ celeriac
bouquet garni
1 stock cube (optional)
1½–2 l water
salt
madeira (or dry sherry), to taste (optional)

Side dish

French bread (or baguette)
halved soft-boiled eggs (optional)

Directions

Browning

Ask the butcher to cut the tails at the joints, or do it yourself with a sharp chef’s knife. Trim away any large deposits of fat. Heat the oil in a large heavy-based pot and brown the tail pieces over high heat on all sides. Remove and set aside.

Vegetables and simmering

Chop the onions and garlic and cut the carrots and celeriac into dice. Sauté them in the pot until they begin to colour. Return the tail pieces, pour over boiling water and add the stock cube if using. Bring to a medium heat and skim thoroughly. Add the bouquet garni and salt. Put the lid on and simmer over low heat for 2½–3 hours until the meat comes away easily from the bones.

Finish

Remove the tail pieces and strain the broth. Pour the broth back into the pot and return the tail pieces. Adjust seasoning with salt and add a splash of madeira or sherry before serving.

Serving

Serve 1–3 tail pieces per portion in a deep bowl. Accompany with French bread or baguette and halved eggs if you like.

Notes

Make the soup the day before — the fat solidifies and can be lifted off as a skin, and the flavour improves overnight
Veal tails contain a lot of fat; skim during cooking and again after cooling
Oxtail can be used instead — cooking time is approximately 30–60 minutes longer
Madeira gives more sweetness; dry sherry is more restrained — use whichever you prefer
Freezing: approx. 4 months