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Ochsenschwanzsuppe (Ox Tail Soup)

Cuisine: German
Serves: 6 people

Recipe Ingredients

2 lbs 908g / 32ozOx tails - disjointed or
1/2 cup 55g / 1.9ozCarrots - diced
2   Veal tails
1 cup 110g / 3.9ozCelery - diced
1   Onion; medium - sliced
1   Bay leaf
2 tablespoons 30mlVegetable oil
1/2 cup 31g / 1.1ozTomatoes - drained
8 cups 1896mlWater
1 teaspoon 5mlThyme; dried - crushed
1 teaspoon 5mlSalt
1 tablespoon 15mlUnbleached flour
4   Peppercorns
1 tablespoon 15mlButter or margarine
1/4 cup 36g / 1.3ozParsley - chopped
1/4 cup 59mlMadeira

Recipe Instructions

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 frying 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.

Source:
Bill Wight

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