German cuisine · Soups & Stews

Oxtail Soup

Oxtail is browned with root vegetables, simmered for three hours, and the clear soup is finished with red wine.

Ingredients · for 4 servings

• 1.2kg oxtail (cut into pieces)
• 500g root vegetables (carrot, celeriac, leek)
• 2 onions
• 2 tbsp tomato paste
• 1 tbsp flour
• 250ml red wine
• 2 bay leaves
• 1 tsp peppercorns
• 2 tbsp oil
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Pat the oxtail pieces dry, season with salt and pepper; roughly dice the root vegetables and onions.
2. Sear the meat in the oil in a large pot over high heat for 8–10 min. until well browned on all sides, then remove.
3. Fry the vegetables in the drippings for 5 min., add the tomato paste and cook for 2 more minutes until it smells rich and dark, then dust with the flour.
4. Deglaze with the red wine, let it reduce almost completely, then add the meat, bay leaves and peppercorns and top up with 2L water.
5. Cover and simmer gently for 3 hrs., skimming off the rising foam several times, until the meat falls off the bone.
6. Remove the meat from the bones, strain the soup through a fine sieve, season with salt and pepper, and serve with the meat pieces and parsley.