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Ochsenschwanzsuppe (Ox Tail Soup) Recipe | |
German Soup | |
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Ingredients:
2 pound ox tails, disjointed or1/2 cup carrots, diced 2 veal tails 1 cup celery, diced 1 onion; medium, sliced 1 bay leaf 2 tablespoon vegetable oil 1/2 cup tomatoes, drained 8 cup water 1 teaspoon thyme; dried, crushed 1 teaspoon salt 1 tablespoon unbleached flour 4 peppercorns 1 tablespoon butter or margarine 1/4 cup parsley, chopped 1/4 cup madeira wine
Directions:
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.6 servings
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