🫙 From the Spice Rack
Ochsenschwanzsuppe(Ox Tail Soup)
2 lb Ox Tails -- Disjointed OR 2 ea Veal Tails 1 ea Onion -- Medium, Sliced 2 tb Vegetable Oil 8 c Water 1 t Salt 4 ea Peppercorns 1/4 c Parsley -- Chopped 1/2 c Carrots -- Diced
maineasy
Ingredients8 items
Ingredients
- 2lbox tails -- disjointed or
- 2ea veal tails
- 1ea onion -- medium, sliced
- 2tbsp vegetable oil
- 8cup water
- 1tsp salt
- 4ea peppercorns
- 1/4cup parsley -- chopped
Directions
- 1
2 lb Ox Tails -- Disjointed OR 2 ea Veal Tails 1 ea Onion -- Medium, Sliced 2 tb Vegetable Oil 8 c Water 1 t Salt 4 ea Peppercorns 1/4 c Par
- 2
Add water, salt and peppercorns
- 3
simmer uncovered for about 2 hours
- 4
Cover and continue to simmer for 3 additional hours
- 5
Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme
- 6
continue simmering for 30 minutes longer or until the vegetables are tender
- 7
Strain stock and refrigerate for an hour or more
- 8
In a blender puree the edible meat and vegetables and reserve