Ochsenschwanzsuppe (Oxtail Soup)

Recipe by Chabear01
READY IN: 7hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.