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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


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 fry pan 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.

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