German Oxtail Soup Recipe – German Special
German Oxtail Soup, or “Ochsenschwanzsuppe,” is a traditional and hearty dish known for its rich flavors and nourishing qualities. This comforting soup features tender oxtail pieces slow-cooked in a savory broth infused with aromatic vegetables, herbs, and spices. Popular during colder months, it’s perfect for warming up the soul. Often served as a starter or a main course with crusty bread, this soup is a staple in German cuisine. Let’s explore how to make this delicious and satisfying dish!
- Prep Time20 min
- Cook Time3 hr
- Total Time3 hr 20 min
For the Soup:
- 2 lbs oxtail, cut into sections
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup red wine (optional)
- 8 cups beef broth
- 2 bay leaves
- 4-5 whole peppercorns
- 3-4 sprigs of fresh thyme
- Salt and pepper, to taste
For Thickening (Optional):
- 2 tablespoons flour or cornstarch
- 2 tablespoons water
For Garnish:
- Fresh parsley, chopped
- Crusty bread (optional)
Prepare the Oxtail:
Rinse the oxtail pieces under cold water and pat them dry with paper towels.
Season generously with salt and pepper.
Sear the Oxtail:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Sear the oxtail pieces until browned on all sides, about 5-7 minutes.
Remove the oxtail from the pot and set aside.
Prepare the Base:
In the same pot, add the chopped onions, carrots, and celery. Sauté for about 5 minutes until softened.
Stir in the garlic and cook for an additional minute until fragrant.
Add the tomato paste and stir well, letting it cook for another 2 minutes.
If using, pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
Simmer the Soup:
Return the seared oxtail to the pot.
Pour in the beef broth, then add the bay leaves, peppercorns, and thyme.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 3 hours until the oxtail is tender and the flavors have developed.
Optional: Thicken the Soup:
If you prefer a thicker broth, mix the flour or cornstarch with water to form a slurry.
Slowly stir the slurry into the simmering soup until it reaches your desired consistency.
Serve:
Remove the bay leaves, thyme stems, and peppercorns from the soup.
Taste and adjust seasoning with salt and pepper if needed.
Garnish with fresh parsley and serve with crusty bread on the side.
Recipe Notes :
Oxtail Selection : Choose fresh oxtail with a good amount of meat for a more flavorful soup.
Wine Substitution : You can replace red wine with extra beef broth for a non-alcoholic version.
Make Ahead : This soup tastes even better the next day as the flavors continue to develop.
Serving Suggestion : Serve with a side of rye bread or a fresh green salad for a complete meal.
