Ochsenschwanzsuppe Oxtail Soup Recipes

Steps:

• Rinse the oxtail under cold running water and pat dry.
• Cut into pieces.
• Wash and finely chop the other soup vegetables.
• Heat the butter in a large pot and brown the oxtail and bacon.
• Add ALL the vegetables into pot and cook 2-4 more minutes.
• Add peppercorns, allspice berries, clove, bay leaf, salt and water and bring to a boil.
• Simmer until all ingredients are cooked.
• Strain the soup through a sieve (Add back some water if to much has evaporated).
• Skim the fat off top of soup (I like to chill broth to remove the fat then reheat and contuine).
• Strain the soup through a cloth.
• Remove meat off bones and cut into small pieces and return meat to the pan.
• Season with salt, pepper, lemon juice, red wine and sugar.

Steps:

• In a 4 quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered 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 frypan brown flour over high heat. Cool slightly. Add butter, blend.
• A little at a time add the stock and vegetables. Correct seasoning to taste and add madeira just before serving.