Print Recipe

Ochsenschwanzsuppe (Ox Tail Soup)



  • 2 lb. Ox Tails; Disjointed OR 2 Veal Tails
  • 1 Onion; Medium, Sliced
  • 2 T Vegetable Oil
  • 8 c Water
  • 1 t Salt
  • 4 Peppercorns
  • 1/4 c Parsley; Chopped
  • 1/2 c Carrots; Diced
  • 1 c Celery; Diced
  • 1 Bay Leaf
  • 1/2 c Tomatoes; Drained
  • 1 t Thyme; Dried, Crushed
  • 1 T Unbleached Flour
  • 1 T Butter or Margarine
  • 1/4 c Madeira


  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.
  3. Cover and continue to simmer for 3 additional hours.
  4. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
  5. Strain stock and refrigerate for an hour or more.
  6. In a blender puree the edible meat and vegetables and reserve.
  7. Remove fat from top of stock and reheat.
  8. In a large, dry fry pan brown flour over high heat. Cool slightly.
  9. Add the butter or margarine, blend.
  10. A little at a time, add the stock and vegetables.
  11. Correct seasoning and add Madeira just before serving.

German Recipes



We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.

Cajun Cooking Recipes © | All Rights Reserved

Design by