Ochsenschwanzsuppe Oxtail Soup Recipes

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OCHSENSCHWANZSUPPE (OXTAIL SOUP)



Ochsenschwanzsuppe (Oxtail Soup) image

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.

Provided by Chabear01

Categories     Meat

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs oxtails, disjointed or 2 veal tails
1 medium onion, sliced
2 tablespoons vegetable oil
8 cups water
1 teaspoon salt
4 peppercorns
1/4 cup parsley, chopped
1/2 cup carrot, diced
1 cup celery, diced
1 bay leaf
1/2 cup tomatoes, drained
1 teaspoon dried thyme, crushed
1 tablespoon unbleached flour
1 tablespoon butter
1/4 cup madeira wine

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.

Nutrition Facts : Calories 87.9, Fat 6.6, SaturatedFat 1.8, Cholesterol 5.1, Sodium 430.7, Carbohydrate 5.4, Fiber 1.2, Sugar 2, Protein 0.8

KLARE OCHSENSCHWANZSUPPE



Klare Ochsenschwanzsuppe image

Make and share this Klare Ochsenschwanzsuppe recipe from Food.com.

Provided by Charlotte J

Categories     Vegetable

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 19

36 ounces oxtails
1 medium onion, sliced
1 turnip
1 parsnip
1 parsley root
1 carrot, large
2 celery ribs
1 1/2 ounces butter
1 1/2 ounces lean bacon, chopped
1 3/4 pints hot water
4 peppercorns
2 allspice berries
1 clove
1 small bay leaf
salt
black pepper, fresh ground
1 -2 tablespoon lemon juice
red wine
sugar

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.

Nutrition Facts : Calories 155.1, Fat 13.6, SaturatedFat 7.1, Cholesterol 30.1, Sodium 218.8, Carbohydrate 7, Fiber 1.8, Sugar 3.5, Protein 2.2

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