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I made myself a classic chicken broth to freeze in.
Then I separated the meat from the bones and minced it, with the same vegetable I used before I made a second broth.
I roasted 3kg oxtail in oil until brown, also half of an onion on the cut side.
Removed meat and onion, quenched the fond with madeira, simmered for a while, then poured it into a bowl.
Then I've peeled and diced celery, carrots, leek and parsley root;
roasted slightly in butter, placed the oxtail and poured in the liquid of the second chicken broth (with bones and vegetable passed through a sieve) also the bowl with the madeira; 10-12 litres of liquid around. Brought it to the boil and skimmed the foam continuously.
Then I added peppercorns, thyme and juniper berries and allowed to simmer very, very gently for 3 to 4 hours.
Then I passed the soup through a sieve and pressed the liquid well out of the meat(now separated from the bones)and the vegetable.
Then I continued cooking to reduce the soup to 7,5 litres, freezed in 3,5 litres, reduced again to 2,5 litres, seasoned with salt and pepper and added a hearty sip of madeira right before serving.
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