Clear Oxtail Soup with Maultaschen Chowder

1 liter, water

The meat cut into large pieces, the bones and the kitchen herbs in a roaster form and brown well. Season with iodized salt and pepper.

Then add sliced carrot and leek and pour water. Keep the soup at boiling point for about 1 hour, skimming it frequently to make it clear. Then strain through a dish and season with sherry.

For the Maultaschen, cut out small circles from rolled-out pasta dough and brush with egg white.

Cut the cooked oxtail meat into very small pieces or grind it through a meat grinder and mix it with finely chopped mushrooms that have been previously sautéed in a little bit of clarified butter. Fill the pasta dough with it, fold it and press the edge with a fork. Make it in salted water.

Pour the oxtail soup into a plate and add the cooked Maultaschen.

Tip: Instead of clarified butter, you can use butter in most cases.

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