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Ochsenschwanzsuppe (Ox Tail Soup)

Ochsenschwanzsuppe (Ox Tail Soup) — een communityrecept op Potlikkr.

Ingrediënten

• 2.0 lb Ox Tails
• 0.5 cup Carrots
• 2.0 Veal Tails
• 1.0 cup Celery

+ 12 ingrediënten meer — meld je gratis aan om alles te zien.

Bereiding (voorbeeld)

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 for 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, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving.

2. 2

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