1 kg (2 lb, 4 oz) ox tail
50g (2 oz) lard
1 dried chili pepper
1 bay leaf
2 l (8-1/2 c) hot water
400g (14 oz) peeled tomatoes (from can)
250g (9 oz) carrots
1/2 celeriac (2 or 3 stalks will do)
2 large potatoes
200g (7 oz) Brussels sprouts
200g (7 oz) shallots
2 leeks
salt
black pepper
1 (tea or coffee) cup red wine
Ask your butcher to chop the ox tail in pieces 1 – 1.5 inches length. Heat the lard in a large pot and fry the ox tail on high heat. Add chili, bay leaf, and hot water. Chop the tomatoes and add. Let soup cook on low heat for one hour.
Peel the carrots, celery and potatoes, and dice them (large). Clean the Brussels sprouts. Add everything to the soup. Peel the shallots, clean the leeks, cut in large pieces. Add after about 1-1/4 h and cook for another 15 min. Season soup with salt, pepper, and red wine to taste.