Ox Drag Soup with Toasted Rye Garlic Bread

Fry the oxtail, cut into pieces, well on all sides in hot clarified butter. Fry halved onions in another pan (preferably without fat) on the cut surfaces until nice and dark brown. Put both in approx. 1.25 l cold water and red wine and cook slowly. Skim off the rising foam again and again. Add peppercorns, bay leaf, thyme and juniper berries. After 90 minutes, add the coarsely chopped vegetables, parsley stems and tomatoes. After a good 2 hours, take out the ox tail, remove the meat from the bone and chop it into small cubes for the chowder. Strain the soup and also chop the root vegetables for the chowder. Now season the soup with Madeira, salt and sugar. Add the root vegetables and meat and serve the soup in well warmed plates or cups. For the rye-garlic bread, stir the room-warm butter until soft and mix it with pressed garlic, salt and pepper. Spread it on the rye breads and toast them well in the preheated oven at maximum top heat. Cut the bread in half and serve with the soup.

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