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Ox Tail Soup

Ox Tail Soup recipe image
This hearty German soup features slow-simmered oxtails or veal tails combined with diced carrots, celery, and tomatoes. The stock is reduced with a flour and butter roux to create a thick, comforting texture. Finished with a splash of Madeira wine, it offers deep, savory flavors perfect for cold weather.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 555.4
Description
This hearty German soup features slow-simmered oxtails or veal tails combined with diced carrots, celery, and tomatoes. The stock is reduced with a flour and butter roux to create a thick, comforting texture. Finished with a splash of Madeira wine, it offers deep, savory flavors perfect for cold weather.
Ingredients
  • 2 pound Ox tails; disjointed or
  • 2 ea Veal tails
  • 1 ea Onion; medium, sliced
  • 2 tablespoon Vegetable oil
  • 8 cup Water
  • 1 teaspoon Salt
  • 4 ea Peppercorns
  • 1/4 cup Parsley; chopped
  • 1/2 cup Carrots; diced
  • 1 cup Celery; diced
  • 1 ea Bay leaf
  • 1/2 cup Tomatoes; drained
  • 1 teaspoon Thyme; dried, crushed
  • 1 tablespoon Unbleached flour
  • 1 tablespoon Butter or margarine
  • 1/4 cup Madeira
Directions
  1. 1
    In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes.
  2. 2
    Add water, salt and peppercorns; simmer uncovered for about 2 hours.
  3. 3
    Cover and continue to simmer for 3 additional hours.
  4. 4
    Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
  5. 5
    Strain stock and refrigerate for an hour or more.
  6. 6
    In a blender puree the edible meat and vegetables and reserve.
  7. 7
    Remove fat from top of stock and reheat.
  8. 8
    In a large, dry frypan brown flour over high heat.
  9. 9
    Cool slightly.
  10. 10
    Add the butter or margarine, blend.
  11. 11
    A little at a time, add the stock and vegetables.
  12. 12
    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.

Keywords: baking, bay, blending, butter, carrots, celery, chopped, crushed, diced, disjointed, drained, dried, flour, frying, german, leaf, madeira, margarine, medium, oil
Read it online: https://www.chefs-mate.com/recipe/ox-tail-soup/