Oxtail Recipe | German Style Oxtail Soup

German Style Oxtail Soup

4 lbs oxtail cut into pieces
3 liters water
1 medium carrot rough chopped
1 medium parsnip rough chopped
1 large Spanish onion rough chopped
1/2 small celery root or 2 ribs of celery
3 whole garlic cloves
1 cup red wine
2 each bay leaves
3 sprigs fresh thyme

  • Toss the bones in oil and season them with a little salt and pepper. Roast the oxtail bones on a sheet pan at 375F for 20 to 30 minutes or until they are dark brown, and start to 'sear' on around the edges.
  • As the meat roasts, peel and rough chop the broth vegetables. This doesn't need to be pretty, they will simply add flavor to the oxtail broth, and are discarded once the broth is finished.
  • Once the oxtail bones are roasted, combine them with the chopped vegetables, thyme, garlic, bay leaf, peppercorns, red wine, and water. Place everything in a large pot and slowly bring the broth to a simmer.
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  • For Full Instruction: earthfoodandfire.com

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