Name: Ochsenschwanzsuppe
Yield: 6 servings

The Recipe Bin: German - Soups & Stews

Ochsenschwanzsuppe



2 lbs Ox Tails 1 Med Onion (Sliced) 2 tbsp Vegetable Oil 8 cups Water 1 tsp Salt 4 Peppercorns ¼ cup Parsley (Chopped)	½ cup Carrots (Diced) 1 cup Celery (Diced) 1 Bay Leaf ½ cup Tomatoes (Drained) 1 tsp Thyme (Dried & Crushed) 1 tbsp Unbleached Flour 1 tbsp Butter Or Margarine ¼ cup Madeira



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.


Makes approximately 6 servings.

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Database Last Updated: March 27 2024.
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