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 Cuisines > German cuisine > Search results
Ochsenschwanzsuppe (oxtail soup)
1/2 cup tomatoes, chopped
1 teaspoon thyme, dried
1 bay leaf
2 tablespoons vegetable oil
2 pounds Oxtail pieces
1 onion, sliced
8 cups water, cold
1 parsley stems, bunch
1 cup carrots, diced
1/4 cup Madeira
1 tablespoon flour
1 tablespoon butter
black peppercorns

1. Brown oxtails and onions in oil in a heavy 4-quart pot. Add water, salt, and peppercorns. Simmer uncovered for about 2 hours. Cover and continue simmering for an additional 3 hours.
2. Add the parsley stems, carrots, bay leaf, tomatoes, and thyme; continue simmering for 30 more minutes, or until vegetables are tender.
3. Remove bay leaf from stock. Cool stock, strain, and refrigerate for at least 1 hour. Remove meat from oxtails. Puree meat and vegetables in a blender; reserve. Skim fat from stock and reheat.
4. In a large skillet, melt butter. Stir in flour to make a "roux" (flour and butter mixture used as a sauce thickener.) Add hot stock to roux and whisk to combine thoroughly. Simmer until thickened, about 10 minutes. Add reserved pureed meat and vegetables.
5. Season to taste with additional salt and pepper, and stir in madeira just before serving.
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