CALDO RABO OF THE BUEY
3 liters of water.
½ kg. Ox tail.
½ kg. Lean minced meat.
¼ kg. Chicken breast.
2 medium leeks.
1 bunch parsley, bay leaf and thyme.
Salt and pepper
1 egg white.
Put the ox tail cut into pieces soaked in the evening before the day it was going to make the broth, cold water.
Put in a casserole, carrots, leeks, onions, chicken breast, pieces of tail, turnips, parsley, thyme, bay leaves. Bring on the fire for about 8 minutes, running around with a wooden spoon, until the wine is put with a sticky syrup.
Add the remaining wine, boiling water and salt. Simmer for two hours over a low heat.
Colar broth and add the minced meat and egg white slightly beaten with a fork, about to arrive without snow. Stir and let cook ½ hour.
Allow to cool completely and remove fat colando through a damp cloth.
Heat before serving and rectify salt and pepper.