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Ochsenschwanzsuppe or Ox Tail Soup

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Recipe

 

Yield

6 servings

Prep

?

Cook

7 hrs

Ready

7 hrs
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 pounds oxtails
disjointed or 2 each veal tails
*
1 each onions
medium,
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2 tablespoons vegetable oil
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8 cups water
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1 teaspoon salt
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4 each peppercorns
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¼ cup parsley leaves
chopped
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½ cup carrots
diced
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1 cup celery
diced
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1 each bay leaves
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½ cup tomatoes
drained
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1 teaspoon thyme
dried, crushed
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1 tablespoon unbleached all-purpose flour
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1 tablespoon butter
or margarine
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¼ cup madeira wine
*

Ingredients

Amount Measure Ingredient Features
907.2 g oxtails
disjointed or 2 each veal tails
*
1 each onions
medium,
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3E+1 ml vegetable oil
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1.9 l water
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5 ml salt
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4 each peppercorns
* Camera
59 ml parsley leaves
chopped
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118 ml carrots
diced
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237 ml celery
diced
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1 each bay leaves
* Camera
118 ml tomatoes
drained
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5 ml thyme
dried, crushed
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15 ml unbleached all-purpose flour
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15 ml butter
or margarine
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59 ml 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 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 388g (13.7 oz)
Amount per Serving
Calories 7774% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 443mg 18%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 45% Vitamin C 13%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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