Oxtail Soup

By Thom7747

The oxtail soup is a classic German soup. You can enjoy it as a broth or thicken it with flour.

Ingredients

• 1 kg ox tail pieces
• 3 onions
• 2 carrots, 1 leek, 1 half celery root, parsley root
• 2 garlic cloves
• 3 tbsp sunflower oil
• 2 tbsp tomato paste
• 300 ml dry white wine
• 2 bay leaves
• 1-2 twigs fresh thyme or 1 tsp dried
• 1/2 tsp pepper corns
• salt, grated pepper, cayenne pepper to taste
• 1/8 liter medium sherry or dry port wine
• chives

Details

Servings 4
Adapted from mybestgermanrecipes.com

Preparation

Step 1

Step 1
- wash oxtail pieces under running cold water, dry them with kitchen paper.
- peel onions and chop fine.
- cut carrots, leek, celery and parsley root in rough pieces.
- peel garlic and cut in half.

Step 2
- in a big and wide pan heat the oil.
- brown the ox tail pieces on high heat.
- add onions, brown them too, then add vegetable and garlic.
- add tomato paste, fry everything briefly, then add about 2 liter hot water, white wine, bay leaves, thyme and pepper corns.
- cover the pan and let simmer for 2,5 hours.

Step 3
- remove the oxtail pieces from the broth and drain the broth through a sieve. Place broth in the same pot, set aside.
Step 4
- remove the soft meat from the bones and cut in small pieces. Now take off the fat layer from the soup.
Schritt 5
- before serving re-heat broth again, spice with salt, pepper, cayenne pepper and sherry or port wine to taste.
- add meat pieces to the soup and heat again, don’t bring to a boil.
- cut chives in tiny pieces and add to the soup when it is already in the soup bowl.