This one is really good, especially in te cold, wintery weather..
- 1,5 kg oxtails or beef soup bones
- 1/4 cup olive oil
- 1 each large yellow, red, and white onion
- 1 bunch green onions
- 1 leek, cut open and well cleaned
- 4 cloves garlic, chopped
- 4 Tbs. chopped chives
- Enough of any seven peppers to make about 350ml when sliced, mixing hot and mild varieties. (Examples: red and green bell, serrano, jalapeno, cayenne, wax, poblano, cascabels)
- 125ml tawny Port or sherry
- In a large soup pot over high heat, brown the oxtails or beef bones until rather dark.
- Add about 3 litres of water and bring to a medium boil.
- Cook for two hours (or longer if possible).
- Strain the stock and set aside. (You can do this a day or two ahead, and refrigerate the stock, which will congeal.)
- Slice all the onions and peppers as thin as possible.
- In a large heavy pot over medium-high heat, heat the olive oil until it shimmers, then add all the onions except the chives, the garlic, and the peppers.
- Cook, stirring every two minutes or so, until the onions have browned. This will take as much as fifteen minutes, but is essential to getting the sweetness of the onions.
- Add the port or sherry, and cook until most of the liquid is gone.
- Add the beef stock. Cook for about 30 minutes.
- Add salt to taste and serve garnished with snipped chives and shredded Parmesan cheese.