Ochsenschwanzsuppe (Ox Tail Soup)

Course : German
Serves: 6
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2 pounds ox tails -- disjointed or
1/2 cup carrots -- diced
2 medium veal tails
1 cup celery -- diced
1 medium Onion sliced
1 piece bay leaf
2 tablespoons vegetable oil
1/2 cup tomatoes -- drained
8 cups water
1 teaspoon thyme dried and crushed
1 teaspoon salt
1 tablespoon unbleached flour
4 piece peppercorns
1 tablespoon butter or margarine
1/4 cup parsley -- chopped
1/4 cup Madeira

Preparation / 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 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.

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