 |
 |
 |
|
| Baking
Ingredients, Flours, & Thickeners |
 |
| Beans,
Grains, & Rice |
|
| Beverages,
Coffees, & Tea |
|
| Breads
and Cereals |
|
| Chiles
& Peppers |
|
| Condiments |
|
| Cookware
|
|
| Crackers
& Snacks |
|
| Dry
Fruits |
|
| Edible
Wrappings |
|
| Fruit
& Vegetables |
|
| Gift
Shop |
|
| Herbs
& Spices |
|
| Meats
& Seafood |
|
| Oils
|
|
| Olives,
Pickles, & Capers |
|
| Pasta
& Noodles |
|
| Prepared
Dishes |
|
| Sauces
|
|
| Seasonings |
|
| Soups,
Stocks, & Broths |
|
| Recipes |
|
| Special
Sale |
|
| Sweet
Spreads |
|
| Sweeteners |
|
| Sweets
& Confections |
|
| Vinegar
& Cooking Wine |
|
|
|
|
| Ochsenschwanzsuppe (Oxtail Soup) |
| A rustic and hearty German soup, accented with Madeira. Oxtails were once taken from oxen, but today's variety refers to beef or veal tail. This bony, tough cut requires long, slow braising, yielding a rich stock and satiny, pleasantly chewy texture. Serve with bread and beer. |
| |
| Base SKU: |
453 |
| Cuisine: |
German |
| Prep Time: |
1 Hour and 30 Minutes |
| Cooking Time: |
4 Hours |
| Yield: |
4 Servings |
| Source: |
EthnicGrocer |
|
|
|
Ingredients:- Click "View all receipe products" to see all recipe products.
|
|
|
|
| Instructions: |
| 1. |
Brown oxtails and onions in oil in a heavy 4-quart pot. Add water, salt, and peppercorns. Simmer uncovered for about 2 hours. Cover and continue simmering for an additional 3 hours. |
| 2. |
Add the parsley stems, carrots, bay leaf, tomatoes, and thyme; continue simmering for 30 more minutes, or until vegetables are tender. |
| 3. |
Remove bay leaf from stock. Cool stock, strain, and refrigerate for at least 1 hour. Remove meat from oxtails. Puree meat and vegetables in a blender; reserve. Skim fat from stock and reheat. |
| 4. |
In a large skillet, melt butter. Stir in flour to make a "roux" (flour and butter mixture used as a sauce thickener.) Add hot stock to roux and whisk to combine thoroughly. Simmer until thickened, about 10 minutes. Add reserved pureed meat and vegetables. |
| 5. |
Season to taste with additional salt and pepper, and stir in madeira just before serving. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
