Ochsenschwanzsuppe(Ox Tail Soup)

7 hours Prep: 30 minutes Cook: 5 hours

116 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	pounds	oxtails	disjointed, or veal tails
1	each	onion	medium, sliced
2	tablespoons	vegetable oil
8	cups	water
1	teaspoon	salt
4	each	peppercorns
1/4	cup	parsley leaves	chopped
1/2	cup	carrots	diced
1	cup	celery	diced
1	each	bay leaf
1/2	cup	tomatoes	drained
1	teaspoon	thyme	dried, crushed
1	tablespoon	flour, unbleached all-purpose
1	tablespoon	butter	or margarine
1/4	cup	madeira wine

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 puree 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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Nutrition Facts

Serving Size 582g

Amount per Serving

Calories 116 74% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 8mg	3%
Sodium 664mg	28%
Total Carbohydrate 7.0g	2%
Dietary Fiber 2.0g	7%
Sugars 3.0g
Protein 1.0g	2%

Vitamin A	68%		Vitamin C	19%
Calcium	4%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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