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Ochsenschwanzsuppe (Ox Tail Soup)

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German Soups/stews


  • 2 lb Ox Tails; Disjointed OR
  • 2 Veal Tails
  • 1 Onion; Medium, Sliced
  • 2 tb Vegetable Oil
  • 8 c Water
  • 1 ts Salt
  • 4 Peppercorns
  • 1/4 c Parsley; Chopped
  • 1/2 c Carrots; Diced
  • 1 c Celery; Diced
  • 1 Bay Leaf
  • 1/2 c Tomatoes; Drained
  • 1 ts Thyme; Dried, Crushed
  • 1 tb Unbleached Flour
  • 1 tb Butter or Margarine
  • 1/4 c Madeira


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.
From Gemini's MASSIVE MealMaster collection at