Ingredients:
5 liters of water
1 leg of lamb
1 kg oxtail
200 g onions
500 g carrots
2 leeks
350g celery
2 clove
2 cloves of garlic
1 sprig of tarragon
seasoning
320 g of peas
350g turnips
450 g baby carrots
pearl onions 200 g
150 g of butter.
Peparation:
Peel the onions and prick cloves. Peel the carrots, leeks, celery.
Peel the garlic cloves in the leg bitten.
Cut the oxtail pieces and tie up.
Trim and rinse the beef cheek.
Pour water into a pan and add the tail of beef, onions, leeks, 150g carrots, celery, tarragon, seasoning.
Set over medium heat, bring to a boil, skim, and cook 1 hour 30 small tremors.
