Klare Ochsenschwanzsuppe

Charlotte J's Note:

Clear oxtail soup is a classic German recipe.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 36 ounces oxtails
• 1 medium onion , sliced
• 1 turnip
• 1 parsnip
• 1 parsley root
• 1 carrot , large
• 2 celery ribs
• 1 ½ ounces butter
• 1 ½ ounces lean bacon , chopped
• 1 ¾ 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

Directions:

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