Ochsenschwanzsuppe (Oxtail Soup)
Cuisine: German
Author: Epicurus.com Kitchens
  • 2 pounds oxtails; disjointed or
  • 2 veal tails
  • 1 onion; medium, sliced
  • 2 Tablespoons vegetable oil
  • 8 Cups water
  • 1 teaspoon salt
  • 4 peppercorns
  • 1/4 Cup parsley; chopped
  • 1/2 Cup carrots; diced
  • 1 Cup celery; diced
  • 1 bay leaf
  • 1/2 Cup tomatoes; drained
  • 1 teaspoon thyme; dried, crushed
  • 1 Tablespoon unbleached flour
  • 1 Tablespoon butter
  • 1/4 Cup Madeira
  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.
  2. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
  3. Strain stock and refrigerate for an hour or more.
  4. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat.
  5. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter, blend.
  6. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving.
It's okay. Even we can't say this one right. Just go for the translation.

The image of Ochsenschwanzsuppe is provided by Raimond Spekking under his copyright
© Raimond Spekking / CC BY-SA 4.0 (via Wikimedia Commons)
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/ochsenschwanzsuppe-oxtail-soup/9723/