German Oxtail Soup | Ochsenschwanzsuppe
Serves 4
20 mins prep
33 mins cook
53 mins total
Enjoy a rich, authentic German Oxtail Soup (Ochsenschwanzsuppe) that’s hearty, nourishing, and full of deep, traditional flavor - a cozy winter classic made simple.
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Clean, peel, and chop the onion, leek, carrot, and celery root. Set them aside.
Over high heat in a large pot, heat the oil. Add the oxtail and brown on all sides. Remove the oxtail.
Lower the heat to medium and add the onions and leeks. Sautee until soft and translucent. Add the carrot and celery and sauté for a few minutes.
Return the browned oxtail to the pot, add the bouillon, wine, tomato paste, and spices.
Bring to a boil and then turn the heat to low. Simmer over low heat for 4-5 hours in a pot on the stove or until the meat is tender and falling off the bones.
Season with vinegar, salt, and pepper to taste. Serve with chopped fresh parsley.
