Ochsenschwanzsuppe (Oxtail Soup) |
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Prep Time: 45 Minutes Cook Time: 6 Minutes |
Ready In: 51 Minutes Servings: 6 |
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Sometime back I saw a post requesting this recipe, which I was able to locate, but now can't find the request...go figure! So gonna post it now and hope someday to find who asked for it. Ingredients:
2 lbs oxtails, disjointed or 2 veal tails |
1 medium onion, sliced |
2 tablespoons vegetable oil |
8 cups water |
1 teaspoon salt |
4 peppercorns |
1/4 cup parsley, chopped |
1/2 cup carrot, diced |
1 cup celery, diced |
1 bay leaf |
1/2 cup tomato, drained |
1 teaspoon dried thyme, crushed |
1 tablespoon unbleached flour |
1 tablespoon butter |
1/4 cup madeira wine |
Directions:
1. In a 4 quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered about 2 hours. Cover and continue to simmer for 3 additional hours.
2. Add the parsley, carrots, celery, bay leaf, tomatoes,and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
3. 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.
4. In a large frypan brown flour over high heat. Cool slightly. Add butter, blend.
5. A little at a time add the stock and vegetables. Correct seasoning to taste and add madeira just before serving.
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