Ochsenschwanzsuppe
(Ox Tail Soup)

6 Servings

Ingredients:

2 lb oxtails, cut into joints
1 large onion diced
2 teaspoon vegetable oil
8 cups water
1 teaspoon salt
4 peppercorns
1/4 cup parsley,chopped
1/2 cup carrots,diced
1 cup celery,diced
1 bay leaf
1/2 cup tomatoes,drained
1 teaspoon marjoram, crushed
1/3 cup barley

For Pureed Version;
1 tablespoon unbleached flour
1 tablespoon butter (or margarine)
1/4 cup madeira or sherry

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1. In a 4-quart Dutch Oven brown oxtail and onion in hot oil for
several minutes.

2. Add water, salt and peppercorns; simmer uncovered
for about 2 hours. Cover and continue to simmer for 3 additional
hours.

3. Add the parsley, carrots, celery, bay leaf, tomatoes, and
thyme; continue simmering for 30 minutes longer or until the
vegetables are tender.

Server with a nice German Bread

4. Strain stock and refrigerate for an hour or more.

5. In a blender puree the edible meat and vegetables and reserve.

6. 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.