GEBUNDENE OCHSENSCHWANZSUPPE

Okay,  So for the few of you out there that don’t read German…….

GERMAN – STYLE  OXTAIL SOUP

 

Is  the name of this recipe,  and I guess I’ll have to write it out in English so that the  few people that do not read GERMAN  will be able to make this wonderful soup and enjoy it .

Yes this is another all day soup ,  so it’s good to make now that it’s  too cold to do anything outside.

4 Tbsp olive oil  or schmaltz if you have it

2-3 lb oxtail bones

2 lb beef soup bones

2 leeks – cleaned and sliced

2 onions – chopped

3 carrots – sliced

4  stalks celery – chopped

1 parsley root – peeled and chopped

2 heaping Tbsp tomato paste

1 Tbsp sweet Hungarian paprika

1 cup dry red wine

salt

Pepper

3 bay leaves

5  whole cloves

5 juniper berries

1 Tsp thyme

Cayenne pepper

3/4 cup cream

1 Tbsp flour

Good drinking sherry  ( DO NOT BUY COOKING SHERRY!! THIS IS ANOTHER TYPE OF WINE TO COOK WITH,   AND IF YOU CANT DRINK IT,   THEN DON’T COOK WITH IT. )

fresh parsley

Okay do this step 6 hours before serving or the day before

Rinse bones and pat dry.. heat oil in a large dutch oven or skillet and brown bones on all sides.  Remove bones from pan ,  add alittle more oil and add all vegetables. Brown veggies slightly.

Add tomato paste and paprika and stir fry for 1 min.

Remove veggies and add wine to deglaze pan.

If you dutch oven is big enough put everything back in  —  If not put everything into a stock pot… or 2

Add spices,  1 tsp salt and  some fresh cracked pepper.

Add enough water to just cover everything and simmer for 4 hours on low.

Meat should now be tender and about falling off the bones….. if not simmer longer.

Remove bones and put on a platter to cool

Pour broth through a strainer and throw out veggies

Cool the broth.. put it in the fridge,  or out in the garage,   or outside on the  patio … until fat layer forms on top,   then skim off fat and throw the fat away

this can be done overnight and the you can finish this soup right before you serve it.

Remove meat from bones and chop into small bite size pieces.  Toss the bones  —  to the dog or in the garbage.

Reheat broth gently on stove

Add  2 tbsp sherry fresh ground pepper dash of cayenne pepper salt to taste,   1 shake at a time

Mix  1 tbsp flour  with a few tbsp cream to make a slurry.     Pour into a gently into simmering soup,     stirring constantly.

Add rest of cream and the meat .  Heat through .      DO NOT BOIL !!!!!!

Serve with a sprinkling of chopped  parsley and some good rye bread.

Eat and Enjoy!