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Ochsenschwanzsuppe (Oxtail Soup)

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“Sometime back I saw a post requesting this recipe, which I was able to locate, but now can't find the request...go figure! So gonna post it now and hope someday to find who asked for it.”
7hrs 15mins

Ingredients Nutrition


  1. 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.
  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. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat.
  4. In a large frypan brown flour over high heat. Cool slightly. Add butter, blend.
  5. A little at a time add the stock and vegetables. Correct seasoning to taste and add madeira just before serving.

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