Ochsenschwanzsuppe(Ox Tail Soup)
Yield
4 servingsPrep
30 minCook
5 hrsReady
7 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
oxtails
disjointed, or veal tails |
* |
| 1 | each |
onions
medium, sliced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 8 | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| 4 | each |
peppercorns
|
*
|
| ¼ | cup |
parsley leaves
chopped |
|
| ½ | cup |
carrots
diced |
|
| 1 | cup |
celery
diced |
|
| 1 | each |
bay leaves
|
*
|
| ½ | cup |
tomatoes
drained |
|
| 1 | teaspoon |
thyme
dried, crushed |
*
|
| 1 | tablespoon |
unbleached all-purpose flour
|
|
| 1 | tablespoon |
butter
or margarine |
|
| ¼ | cup |
madeira wine
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
oxtails
disjointed, or veal tails |
* |
| 1 | each |
onions
medium, sliced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1.9 | l |
water
|
|
| 5 | ml |
salt
|
|
| 4 | each |
peppercorns
|
*
|
| 59 | ml |
parsley leaves
chopped |
|
| 118 | ml |
carrots
diced |
|
| 237 | ml |
celery
diced |
|
| 1 | each |
bay leaves
|
*
|
| 118 | ml |
tomatoes
drained |
|
| 5 | ml |
thyme
dried, crushed |
*
|
| 15 | ml |
unbleached all-purpose flour
|
|
| 15 | ml |
butter
or margarine |
|
| 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.
