Ochsenschwanzsuppe (Oxtail Soup)

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
7hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: