Oxtail Soup Ochsenschwanzsuppe

Oxtail Soup Ochsenschwanzsuppe

Category: First meal

Kitchen: german

Ingredients
beef tail	1 kg
leek	100 g
bulb onions	50 g
carrot	100 g
parsley root	1 PC
celery	100 g
potatoes or turnips	300 gr.
flour	2 tbsp. spoons
water	on-demand
egg white (for pulling)	1 PC
marjoram, saffron, rosemary	taste
salt pepper	taste
wine (madeira)	100 ml.
parsley, basil for sprinkling	optional
fat for frying	2-3 st. spoons

Cooking method

• I buy beef tail quite often, mainly using it for borscht broth or for a dog when there is nothing else. This is a very meaty part and one of the cheapest. But it turns out that the Germans have soups that are supposed to use oxtails as the main ingredient. Live and learn. I offer you one of the options for such a soup.
• 1. Wash the tail thoroughly and cut it into pieces along the joints. Put them in a saucepan, scald with boiling water and rinse in cold water. (Why I do not know. But it is necessary, it is necessary. The Germans know better).
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• 
• 2. Fry the tails in lard or butter, with the addition of coarsely chopped carrots, parsley root, onions, celery.
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• 3. When the tails and roots are fried, put them in a saucepan, add whole turnips or potatoes (I hate turnips, so I have potatoes), add water so that it covers the meat, and cook until tender. On the stove it will take 3-4 hours with a low boil, but a pressure cooker will do it in 30-40 minutes.
• 4. Extract meat, carrots, potatoes from the finished broth and discard in a colander. Clarify the finished broth with a guy line. To do this, beat the egg white with an ordinary fork without fanaticism and pour it into the broth, bring to a boil and strain the broth. Curled up protein will take over all small rags, foam residues, etc.
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• If necessary, strain it again through a very fine sieve.
• 5. Put the broth on the fire again, add boiled wine and spices. Bring to a boil. Mash the flour in a glass of water and pour it into the boiling broth in a thin stream. Separate the meat from the bones, cut into cubes, add diced carrots and potatoes (turnips), send everything to the broth, bring to a boil and sprinkle with herbs before serving.
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• The soup is very rich and nutritious. The husband ate the plate and said that it was very tasty, but it was time to tie up with the German cuisine, he began to get fat.

The dish is designed for

6 servings

Time for preparing:

from 1.5 hours

Cooking program:

stove, pressure cooker

I take it, I will try. Once I cooked jellied meat from the tails, I didn't really like something, there was some kind of smack. Maybe I did not prepare it that way, did not scald it.

Oxtails are delicious!
Both jellied meat and soup.
Only, really, it is necessary to rinse well and then hold it in cold water, changing it 3 times - it is not even necessary to scald.
When I first proposed to try boiled tail meat to my husband, he reacted with great distrust, and now he knows for sure that it is very tasty, and periodically reminds me if they haven’t bought it for a long time

How interesting, otherwise I'm like that to any "tails" with prejudice. I'll try to cook such a soup.

Girls, try it. I still have half a tail left, so I cooked some jelly for myself. Very tasty. and, moreover, not a lot in calories.