Gravy of tomato confit and oxtail

Ingredients

0,7 l

For the oxtail stock

600 g oxtail
40 g butter
1 carrot
½ leek
1 onion
1/8 celeriac
80 g tomato puree
½ garlic bulb
0.5 dl red wine
0.5 dl white wine
2 bay-leaves
10 g Bresc Erbe Italiano
0.2 dl Madeira
1.5 l water
5 white peppercorns, crushed

For the sauce

5 dl oxtail stock, reduced
100 g Bresc Pomodori marinati
100 g butter for thickening
olive oil

Preparation method

For the stock, chop the bouquet coarsely. Fry the oxtail in the butter, add the vegetables and tomato puree. Allow to brown briefly.
Add the red wine, white wine, water, Madeira and the herbs and bring everything to the boil. Skim the stock. Allow the soup to simmer for 6 hours.
Strain the soup, pass it through a cloth and season again if necessary.
For the sauce, skim the fat off the stock and reduce it until it has the right thickness for a sauce. Thicken with cold butter and a dash of olive oil. Next, add the marinati.