German Oxtail Soup Recipe – German Special
German Oxtail Soup, or Ochsenschwanzsuppe, is a beloved dish known for its deep, savory flavors and nourishing qualities. This hearty soup features tender oxtail pieces simmered with a medley of vegetables and aromatic herbs, resulting in a rich broth that’s both comforting and satisfying. Often enjoyed during colder months, it’s a staple in German cuisine, perfect for warming the soul. Whether served as a starter or a main course with crusty bread, this soup brings a taste of traditional German cooking to your table.
- 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 Preparation: Ensure the oxtail is cut into sections to allow for even cooking and better flavor extraction.
Deglazing: If using red wine, deglaze the pot after sautéing the vegetables to incorporate any browned bits, enhancing the soup’s depth.
Simmering Time: Allow the soup to simmer for at least 3 hours to ensure the oxtail becomes tender and the flavors meld together.
Thickening the Soup: For a thicker broth, create a slurry by mixing flour or cornstarch with water, then stir it into the soup gradually until the desired consistency is achieved.
Serving Suggestions: Garnish with freshly chopped parsley and serve alongside crusty bread for a complete meal.
