Ochsenschwanzsuppe (Oxtail Soup)

Total Time
7hrs 15mins
Prep 45 mins
Cook 6 hrs 30 mins

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.

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.