Ochsenschwanzsuppe (Ox Tail Soup)
Description
This traditional German Ochsenschwanzsuppe features slow-simmered ox tails for a deeply flavorful, gelatinous broth. The soup is enriched with diced carrots, celery, and tomatoes, then finished with a roux and a splash of Madeira wine. It is a hearty, comforting dish perfect for cold weather.Ingredients
Directions
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In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes.
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Add water, salt and peppercorns; simmer uncovered for about 2 hours.
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Cover and continue to simmer for 3 additional hours.
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Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
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Strain stock and refrigerate for an hour or more.
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In a blender puree the edible meat and vegetables and reserve.
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Remove fat from top of stock and reheat.
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In a large, dry frypan brown flour over high heat.
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Cool slightly.
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Add the butter or margarine, blend.
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A little at a time, add the stock and vegetables.
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Correct seasoning and add madeira just before serving
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 555.4kcal
- % Daily Value *
- Total Fat 18.7g29%
- Saturated Fat 4.0g20%
- Cholesterol 40.5mg14%
- Sodium 5017.4mg210%
- Total Carbohydrate 94.2g32%
- Dietary Fiber 34.4g138%
- Sugars 6.7g
- Protein 31.1g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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