← All recipes

Ochsenschwanzsuppe (Ox Tail Soup)

Make Ochsenschwanzsuppe (Ox Tail Soup) at home with Vegetable Oil, Water, Carrots Diced, Celery Diced, and Tomatoes Drained. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 8 cup
• 1/2 cup
• 1 cup
• 1/2 cup
• 1 tbsp
• 1 tbsp

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.