Rich and bubbly, this simple oxtail soup recipe is popular throughout Germany and is most often served on special occasions or holiday meals. It does, however, make a wonderful cold weather soup and is very cheap to make!
Preparation:
To cook:
Level: Intermediate
Serves: 6
Ingredients
- FOR THE OXTAIL BROTH:
- £4 Oxtail bone
- 1 whole Carrot
- 1 whole Parsnip
- 1 whole spanish onion
- ½ whole celery root
- 3 strands Thyme
- 3 cloves Garlic
- 2 whole bay leaves
- 8 whole peppers
- 1 cup Red wine
- 12 cups, 10 tbsp, 2-⅝ tsp, ½ pinch Water
- FOR THE SOUP:
- ½ whole Spanish onion, diced
- 1 whole Parsnips, diced
- 1 whole Carrot brunoise
- ½ whole Celeriac, diced
- 1 clove minced garlic
- Butter or oil, as needed
- 1 ounce, liquid Port
- 2 cups Oxtail meat, broth
- Salt and pepper to taste
Preparation
For the oxtail broth:
Fry the bones in oil and season with a little salt and pepper. Roast the oxtail bones on a 375°F griddle for 20-30 minutes or until dark brown and beginning to sear around the edges.
While the meat is roasting, peel and coarsely chop the vegetables from the broth. It doesn’t have to be pretty, they’ll just add flavor to the oxtail broth and be discarded when the broth is done.
Once the oxtail bones are roasted, toss with chopped vegetables, thyme, garlic, bay leaves, peppercorns, red wine and water. Put everything in a large pot and slowly bring the broth to a boil. Slowly simmer the oxtail broth for about 4 hours. As the broth simmers, you will notice a white foam beginning to form over the liquid – skim it off as it forms.
Keep an eye on the oxtail stock as it simmers to prevent it from boiling over; it should just bubble happily on the stove. Taste the broth occasionally to see how the flavor develops – it should be rich and beefy.
Once the broth tastes rich (after about 4 hours), you can safely turn off the heat. Strain the oxtail broth from the pot and set the oxtail bones aside.
Choose the meat from the oxtails and reserve for later. The broth can be cooled or kept warm if you plan to finish the soup right away.
To finish the soup:
While the oxtail broth simmers, medium dice the vegetable toppings and chop the herbs. Brown the vegetables in a pan with a little butter or oil, until they begin to brown slightly.
Add the garlic and herbs and cook for another minute or two. Once the vegetables begin to brown, add the wine to deglaze the pan. Add the oxtail broth and selected oxtail meat to the pot. Bring the oxtail soup to a boil and cook for another 30 minutes.
Taste the soup and season with salt and pepper. Serve hot.
