Ochsenschwanzsuppe (Ox Tail Soup) Recipe

Step 1

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 fry pan 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.

Things You'll Need

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

About this Author

iChef.com - Recipes, food and cooking information.