Ochsenschwanzsuppe(Ox Tail Soup)
Submitted by bcool3
Ochsenschwanzsuppe, a classic German oxtail soup simmered for 5 hours with vegetables, thickened with browned flour and butter, and finished with Madeira wine. Deep, beefy, and velvety.
YIELD
4 servingsPREP
30 minCOOK
5 hrsREADY
7 hrsOchsenschwanzsuppe is the German answer to bone broth: oxtails browned with onion, then simmered for 5 hours until every bit of collagen, marrow, and flavor has dissolved into a rich, gelatinous stock. Carrots, celery, tomatoes, and thyme go in for the final 30 minutes, then everything gets strained, pureed, and reunited with the defatted broth.
The browned flour roux is a classic German thickening technique. Toasting flour dry in a hot pan until it darkens gives the soup a nutty depth and a silky body without the raw-flour taste you get from an uncooked roux. Butter gets blended in after the flour cools slightly, then the stock is added gradually.
Madeira wine stirred in right before serving adds a warm, slightly sweet finish that’s traditional in this soup. Don’t cook it. The alcohol aroma lifts the rich, meaty broth.
Chef Tips
- Brown the oxtails well before adding water. That deep sear builds the foundation of the soup’s color and flavor.
- Simmer uncovered for the first 2 hours to concentrate the stock, then cover for the remaining 3. This two-stage approach gives you a more intense broth.
- Refrigerate the strained stock until the fat solidifies on top. Lift it off cleanly for a clear, grease-free soup.
- Puree the meat and vegetables together. The oxtail meat shreds into the puree and adds body without visible chunks.
Variations
- Use sherry instead of Madeira for a drier, nuttier finish.
- Add a parsnip with the carrots and celery for a slightly sweeter vegetable note.
- Serve with a dollop of sour cream and chopped chives for a modern German presentation.
Ingredients
Directions
In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes.
Add water, salt and peppercorns; simmer uncovered for about 2 hours.
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.
Strain stock and refrigerate for an hour or more.
In a blender purée the edible meat and vegetables and reserve.
Remove fat from top of stock and reheat.
In a large, dry frypan 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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