Klare Ochsenschwanzsuppe Recipes

OCHSENSCHWANZSUPPE (OXTAIL SOUP)

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.

KLARE OCHSENSCHWANZSUPPE

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.

MA'S KARE-KARE

Steps:

• Wash the oxtail.
• Put the oxtail in an 8 quart pot and add water, about enough to cover the oxtail one inch over.
• Cut 1 large onion into 1/8 and add to boiling water.
• Once boiling, add fish sauce(patis).
• Lower and allow to simmer for 2-3 hours, until meat is tender.
• Melt peanut butter with broth in a bowl and add to soup.
• Add green beans.
• After about 10 minutes, add eggplant.
• After a few minutes, add bok choy.

SCOTTISH OXTAIL SOUP

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.

OXTAIL SOUP

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.