OCHSENSCHWANZSUPPE (OXTAIL SOUP)
Sometime back I saw a post requesting this recipe, which I was able to locate, but now can't find the request...go figure! So gonna post it now and hope someday to find who asked for it.
Provided by Chabear01
Categories Meat
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a 4 quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered 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 frypan brown flour over high heat. Cool slightly. Add butter, blend.
- A little at a time add the stock and vegetables. Correct seasoning to taste and add madeira just before serving.
Nutrition Facts : Calories 87.9, Fat 6.6, SaturatedFat 1.8, Cholesterol 5.1, Sodium 430.7, Carbohydrate 5.4, Fiber 1.2, Sugar 2, Protein 0.8
SCOTTISH OXTAIL SOUP
You won't find this one in the Campbell's Soup section of your local grocery store! When I was a child, this was a family favourite and my mother made it fairly often. Nowadays, oxtails are becoming increasingly hard to find, although you might get some from an old-fashioned butcher or meat market. Therefore, some folks now substitute inexpensive cuts of bone-in beef. Here, in the metropolitan Washington, DC area, I can occasionally get oxtails from the meat department at some of the Giant Food supermarkets. In my opinion, it is well worth the hunt for oxtails, because the taste is very distinctive and different than any beef soup.
Provided by Millereg
Categories Lunch/Snacks
Time 2h50m
Yield 40 ounces, approximately, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- To make the spice bag, place 1 bay leaf, 3 sprigs thyme, 4 large sprigs parsley (including stalks), one 4-inch piece celery stalked with leaves, and two whole green onions in the center of a square of double thickness cheesecloth.
- Fold up the sides of the cheesecloth and tie off the top very tightly to make a spice bag.
- (Equivalent dry herbs may be substituted).
- Fry the oxtail pieces and the vegetables in the fat for a few minutes until lightly browned.
- Remove from heat.
- Pour the beef stock into a saucepan and add the fried oxtail and vegetables as well as the spice bag.
- Bring to the boil, and then transfer to a crockpot and cook on high for 1½- 2 hours (or longer if necessary) until the meat is tender.
- Strain the stock, cut all the meat (in small pieces) from the bones and then return the stock and meat to the pan.
- Bring to the boil.
- Puree.
- Mix the flour and port together and add to the soup.
- Simmer for 5 minutes before serving.
Nutrition Facts : Calories 134.8, Fat 6.5, SaturatedFat 4, Cholesterol 15.2, Sodium 991.1, Carbohydrate 12.9, Fiber 2.2, Sugar 5.8, Protein 4.4
OXTAIL SOUP
Make and share this Oxtail Soup recipe from Food.com.
Provided by Ismangun
Categories Clear Soup
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Fill pan with cold water.
- Put oxtail inside the pan over medium heat stove.
- Put the carrot skins and the tips in to the pan.
- Put celery-cuts in to the pan.
- Quarter 4 shallots and put it in to the pan.
- Cover pan.
- When the water come to boil, turn down the heat.
- When the oxtails are tender, strain the soup using a sieve, removing all the carrot skins and tips, onions, and celeries.
- Put stocks and oxtail back into the pan and bring to boil.
- Put the diced tomatoes into the pan.
- Finely chop the remaining shallots.
- Heat a frying pan over medium heat.
- Put olive oil and butter into the frying pan.
- Put chopped shallots, until golden brown.
- Put shallots including all the oil into the oxtail pan, wash the remaining oil with the oxtail stocks.
- Add salt, pepper, and sugar to taste.
- Dice or julienne the carrots, and put into the pan.
- Add nutmeg and adjust the taste, by balancing salt, pepper, and sugar.
- Serve with steamed rice.
Nutrition Facts : Calories 155, Fat 9.5, SaturatedFat 1.4, Sodium 1225.8, Carbohydrate 17.2, Fiber 3.4, Sugar 6.3, Protein 2.4
OXTAIL SOUP
Make and share this Oxtail Soup recipe from Food.com.
Provided by UnknownChef86
Categories German
Time 5h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 88, Fat 6.6, SaturatedFat 1.8, Cholesterol 5.1, Sodium 438.2, Carbohydrate 5.3, Fiber 1.2, Sugar 2.1, Protein 0.8
KLARE OCHSENSCHWANZSUPPE
Make and share this Klare Ochsenschwanzsuppe recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Rinse the oxtail under cold running water and pat dry.
- Cut into pieces.
- Wash and finely chop the other soup vegetables.
- Heat the butter in a large pot and brown the oxtail and bacon.
- Add ALL the vegetables into pot and cook 2-4 more minutes.
- Add peppercorns, allspice berries, clove, bay leaf, salt and water and bring to a boil.
- Simmer until all ingredients are cooked.
- Strain the soup through a sieve (Add back some water if to much has evaporated).
- Skim the fat off top of soup (I like to chill broth to remove the fat then reheat and contuine).
- Strain the soup through a cloth.
- Remove meat off bones and cut into small pieces and return meat to the pan.
- Season with salt, pepper, lemon juice, red wine and sugar.
Nutrition Facts : Calories 155.1, Fat 13.6, SaturatedFat 7.1, Cholesterol 30.1, Sodium 218.8, Carbohydrate 7, Fiber 1.8, Sugar 3.5, Protein 2.2
HUNGARIAN OXTAIL SOUP
Make and share this Hungarian Oxtail Soup recipe from Food.com.
Provided by threeovens
Categories Meat
Time 2h40m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown meat slowly on all sides in a Dutch oven.
- Add water, salt, pepper, onion, marjoram and bay leaf. Cover and simmer over low heat 2 hours, or until meat is tender.
- Add vegetables and simmer an additional 30 minutes until vegetables are tender.
Nutrition Facts : Calories 118.7, Fat 0.4, SaturatedFat 0.1, Sodium 1592.3, Carbohydrate 27, Fiber 4.6, Sugar 5.3, Protein 3.4
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- Wash the oxtail pieces and pat dry. Peel and dice the onions. Dice the celery root, carrot, leek, and parsley root. Peel and halve the garlic cloves.
- In a large pot, heat the oil. At high heat, fry all sides of the oxtail pieces. Add the onions and stir. Mix in the leek, carrot, parsley, celery root, tomato paste, and garlic. Allow everything to cook for a little. Add 8-1/2 cups hot water and the white wine. Mix in bay leaves, thyme, and peppercorns. Place a lid on the pot and allow simmering on low heat for about 2-1/2 hours.
- Using a spoon with holes, remove the oxtail pieces from the pot. Pour the broth through a fine colander and return to the pot. Add the oxtail back. Remove from heat.
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