• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Ochsenschwanzsuppe (Ox Tail Soup)

  • Recipe Submitted by on

Category: Soups, German

 Ingredients List

  • 2 lb Ox Tails; Disjointed OR
  • 2 Veal Tails
  • 1 Onion; Medium, Sliced
  • 2 tb Vegetable Oil
  • 8 c Water
  • 1 ts Salt
  • 4 Peppercorns
  • 1/4 c Parsley; Chopped
  • 1/2 c Carrots; Diced
  • 1 c Celery; Diced
  • 1 Bay Leaf
  • 1/2 c Tomatoes; Drained
  • 1 ts Thyme; Dried, Crushed
  • 1 tb Unbleached Flour
  • 1 tb Butter or Margarine
  • 1/4 c Madeira

 Directions

In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
minutes. Add water, salt and peppercorns; simmer uncovered for about 2
hours. Cover and continue to simmer for 3 additional hours. Add the
parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering
for 30 minutes longer or until the vegetables are tender. Strain stock and
refrigerate for an hour or more. In a blender puree the edible meat and
vegetables and reserve. Remove fat from top of stock and reheat. In a
large, dry frypan brown flour over high heat. Cool slightly. Add the butter
or margarine, blend. A little at a time, add the stock and vegetables.
Correct seasoning and add madeira just before serving.


 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?