Ochsenschwanzsuppe Ox Tail Soup |
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Prep Time: 0 Minutes Cook Time: 330 Minutes |
Ready In: 330 Minutes Servings: 68 |
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Rich and meaty with hearty vegetables slow simmered through the day, and old family recipe we make every winter. We will put in on a low flame before we head out to ski and in the evening come back to the rich wonderful aromas and a succulent hot soup that will fill you up with out over filling you. Ingredients:
2 pounds ox tails, disjointed |
1 medium onion, sliced |
2 tablespoons vegetable oil |
8 cups water |
1 teaspoon salt |
4 peppercorns |
1/4 cup chopped parsley |
1/2 cup diced carrots |
1 cup diced celery |
1 bay leaf |
1/2 drained tomatoes |
1 teaspoon dried thyme, crushed |
1 tablespoon unbleached flour |
1 tablespoon butter or margarine |
1/4 cup madeira |
Directions:
1. 1) In a 4-quart Dutch Oven brown ox tails and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours.
2. 2) 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.
3. 3) Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve.
4. 4) Remove fat from top of stock and reheat. In a large, dry frying pan 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.
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