German Oxtail Soup | Ochsenschwanzsuppe
Serves 420 mins prep33 mins cook
Enjoy a rich, authentic German Oxtail Soup (Ochsenschwanzsuppe) that’s hearty, nourishing, and full of deep, traditional flavor - a cozy winter classic made simple.
0 servings
What you need
Instructions
2 Clean, peel, and chop the onion, leek, carrot, and celery root. Set them aside. 0 Over high heat in a large pot, heat the oil. Add the oxtail and brown on all sides. Remove the oxtail. 1 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. 3 Return the browned oxtail to the pot, add the bouillon, wine, tomato paste, and spices. 4 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. 5 Season with vinegar, salt, and pepper to taste. Serve with chopped fresh parsley.View original recipe