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Ochsenschwanzsuppe (ox Tail Soup)

Make Ochsenschwanzsuppe (ox Tail Soup) at home with Ox Tails, Veal Tails, Onion, Vegetable Oil, and Water. Serves 6. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 lb
• 2 pc
• 1 pc
• 2 tbsp
• 8 cup
• 1
• 4 pc
• 1/4 cup
• 1/2 cup
• 1 cup
• 1 pc
• 1/2 cup
• 1
• 1 tbsp
• 1 tbsp
• 1/4 cup

Method (preview)

1. 1

   Add water, salt and peppercorns; simmer uncovered for about 2 hours.

2. 2

   Cover and continue to simmer for 3 additional hours.

3. 3

   Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.

4. 4

   Strain stock and refrigerate for an hour or more.

5. 5

   In a blender puree the edible meat and vegetables and reserve.

6. 6

   Remove fat from top of stock and reheat.

7. 7

   In a large, dry frypan brown flour over high heat.

8. 8

   Cool slightly.

9. 9

   Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving.