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(Ox Tail Soup)

6 Servings


2 lb ox tails,disjointed or
1 onion,medium, sliced
2 T vegetable oil
8 c water
1 t salt
4 peppercorns
1/4 c parsley,chopped
1/2 c carrots,diced
1 c celery,diced
1 bay leaf
1/2 c tomatoes,drained
1 t thyme,dried, crushed
1 T unbleached flour
1 T butter (or margarine)
1/4 c madeira



1. In a 4-quart Dutch Oven brown oxtail and onion in hot oil for
several minutes.

2. Add water, salt and peppercorns; simmer uncovered
for about 2 hours. Cover and continue to simmer for 3 additional

3. Add the parsley, carrots, celery, bay leaf, tomatoes, and
thyme; continue simmering for 30 minutes longer or until the
vegetables are tender.

4. Strain stock and refrigerate for an hour or more.

5. In a blender puree the edible meat and vegetables and reserve.

6. 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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Last updated February 26, 2010