Ochsenschwanzsuppe (ox Tail Soup) 2 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Ox Tails, Disjointed
OR,
2: Veal Tails,
1 each: Onion, Medium, Sliced
8 cup: Water,
4 each: Peppercorns,
1/2 cup: Carrots, Diced
1 each: Bay Leaf,
1 tsp: Thyme, Dried, Crushed
1 tbsp: Butter or Margarine,
2 tbsp: Vegetable Oil,
1 tsp: Salt,
1/4 cup: Parsley, Chopped
1 cup: Celery, Diced
1/2 cup: Tomatoes, Drained
1 tbsp: Unbleached Flour,
1/4 cup: Madeira,
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.
Source from luhu.jp
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.
Source from luhu.jp