Funny, I couldn’t find this Campbell’s soup on my favorite grocers shelf !
Good thing I have the recipe
1923
OCHSENSCHWANZSUPPE
Okay, So for the few of you out there that don’t read German…….
GERMAN – STYLE OXTAIL SOUP
This is actually a update to an earlier recipe. And since it’s cold and rainy where I’m at , I thought this will be , just right.
4 Tbsp olive oil or schmaltz ( chicken fat – ohi vey ! ) if you have it
4 lb oxtail bones
1 can tomato puree ( I like Hunts ) – 29 oz.
2 onions – chopped
3 carrots – grated –
4 stalks celery – chopped
3 cloves garlic – minced
1 tbsp. sweet paprika –
THE REAL KIND
1 cup dry red wine
Salt and pepper
3 bay leaves
1 Tsp thyme
1/2 cup brown sugar
Cayenne pepper
1/4 cup Red wine
3/4 cup cream
1 Tbsp flour
Good drinking dry 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 Flat Italian parsley
Okay do this step 6 hours before serving or the day before
Rinse bones and pat dry..
1 cup flour, mix in salt and pepper
Heat oil in a large dutch oven or skillet , dredge oxtails in seasoned flour and brown bones on all sides.
Remove bones from pan , add alittle more oil and add all vegetables. Brown veggies slightly.
Add tomato puree , brown sugar and paprika , and stir fry for 1 min.
Remove veggies and add 1/4 cup wine to deglaze pan .
If you dutch oven is big enough put everything back in — If not , put everything into a stock pot … or into your crock-pot
Add spices, 1 tsp salt and some fresh cracked pepper.
Add enough water to just cover everything and simmer for 4 hours on the stove OR 6 HOURS ON LOW – IN THE CROCK POT.
Meat should now be tender and about falling off the bones….. if not simmer longer.
Remove bones and put on a platter to cool
Cool the broth.. put it in the fridge, or out in the garage, or outside on the patio ( if its cold … … 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, and return to broth . 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,
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!
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