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Ochsenschwanzsuppe (Ox Tail Soup)

Ochsenschwanzsuppe (Ox Tail Soup) is built on Ox Tails Disjointed Or C Carrots Diced, Veal Tails C Celery Diced, Onion Medium, Vegetable Oil C Tomatoes Drained, and Water Ts Thyme Dried. Serves 6. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 lb
• 2 pc
• 1 pc
• 2 tbsp
• 8 cup
• 1 tsp
• 4 pc
• 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.

10. 10

    A little at a time, add the stock and vegetables.

11. 11

    Correct seasoning and add madeira just before serving.