View Full Version : Ochsenschwanzsuppe (Ox Tail Soup)



Kitchen Witch
September 7th, 2006, 09:11 PM
Ochsenschwanzsuppe (Ox Tail Soup)


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

Servings: 6