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
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
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
More about "ochsenschwanzsuppe oxtail soup recipes"
OCHSENSCHWANZSUPPE,(OX TAIL SOUP) - KITCHEN PROJECT
From kitchenproject.com
OXTAIL SOUP - GERMANFOODS.ORG
From germanfoods.org
- 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.
OCHSENSCHWANZSUPPE OR OX TAIL SOUP RECIPE - RECIPELAND.COM
From recipeland.com
Servings 6Calories 77 per servingTotal Time 7 hrs
OCHSENSCHWANZSUPPE(OX TAIL SOUP) RECIPE
From recipeland.com
Servings 4Calories 116 per servingTotal Time 7 hrs
RECIPES > SOUPS > HOW TO MAKE OCHSENSCHWANZSUPPE (OX TAIL …
From mobirecipe.com
OCHSENSCHWANZSUPPE (OXTAIL CONSOMMé) RECIPE – NEUREZEPT
From soup.neurezept.com
OCHSENSCHWANZSUPPE (OXTAIL CONSOMMé) | CONSOMME RECIPE, …
From pinterest.ca
OCHSENSCHWANZSUPPE (OXTAIL CONSOMMé) | CONSOMME RECIPE, …
From pinterest.com
GERMAN-STYLE OXTAIL SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
OCHSENSCHWANZSUPPE (OX TAIL SOUP) - GERMAN RECIPE - CAJUN …
From cajuncookingrecipes.com
OCHSENSCHWANZSUPPE (OX TAIL SOUP) RECIPE - COOKEATSHARE
From cookeatshare.com
RECIPES > SOUPS > HOW TO MAKE OCHSENSCHWANZSUPPE(OX TAIL …
From gigarecipes.com
OXTAIL SOUP (OCHSENSCHWANZSUPPE) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OCHSENSCHWANZSUPPE (OXTAIL CONSOMMé) | SAVEUR
From saveur.com
OCHSENSCHWANZSUPPE OXTAIL SOUP - PHOTO RECIPE ON MCOOKER: …
From mcooker-en.icdself.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love