Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Ochsenschwanzsuppe (Oxtail Soup) Recipe
    Lost? Site Map

    Ochsenschwanzsuppe (Oxtail Soup)

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 15 mins

    45 mins

    6 hrs 30 mins

    Chabear01's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Add the parsley, carrots, celery, bay leaf, tomatoes,and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
    3. 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. 4
      In a large frypan brown flour over high heat. Cool slightly. Add butter, blend.
    5. 5
      A little at a time add the stock and vegetables. Correct seasoning to taste and add madeira just before serving.

    Browse Our Top Meat Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Ochsenschwanzsuppe (Oxtail Soup)

    Serving Size: 1 (398 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 87.9
     
    Calories from Fat 59
    67%
    Total Fat 6.6 g
    10%
    Saturated Fat 1.8 g
    9%
    Cholesterol 5.0 mg
    1%
    Sodium 430.6 mg
    17%
    Total Carbohydrate 5.3 g
    1%
    Dietary Fiber 1.1 g
    4%
    Sugars 2.0 g
    8%
    Protein 0.7 g
    1%

    The following items or measurements are not included:

    oxtails

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites