britannia.org Recipe Bin: German - Soups & Stews

The Recipe Bin: German - Soups & Stews

Ochsenschwanzsuppe

2 lbs Ox Tails

1 Medium 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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