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A Cooking Adventure with Thom

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Oxtail Soup

Servings: 4


Oxtail Soup recipe – The oxtail soup is a classic German soup. You can enjoy it as a broth or thicken it with flour. It is a soup that is perfect for a festive or holiday menu. I found online a site where they sell oxtail - click here to go to American Grassfed Beef – Happy Cooking!


1 kg ox tail pieces
3 onions
2 carrots, 1 leek, 1 half celery root, parsley root
2 garlic cloves
3 tbsp sunflower oil
2 tbsp tomato paste
300 ml dry white wine
2 bay leaves
1-2 twigs fresh thyme or 1 tsp dried
1/2 tsp pepper corns
salt, grated pepper, cayenne pepper to taste
1/8 liter medium sherry or dry port wine

Cooking Method

Step 1
- wash oxtail pieces under running cold water, dry them with kitchen paper.
- peel onions and chop fine.
- cut carrots, leek, celery and parsley root in rough pieces.
- peel garlic and cut in half.

Step 2
- in a big and wide pan heat the oil.
- brown the ox tail pieces on high heat.
- add onions, brown them too, then add vegetable and garlic.
- add tomato paste, fry everything briefly, then add about 2 liter hot water, white wine, bay leaves, thyme and pepper corns.
- cover the pan and let simmer for 2.5 hours.

Step 3
- remove the oxtail pieces from the broth and drain the broth through a sieve. Place broth in the same pot, set aside.

Step 4
- remove the soft meat from the bones and cut in small pieces. Now take off the fat layer from the soup.

Step 5
- before serving re-heat broth again, spice with salt, pepper, cayenne pepper and sherry or port wine to taste.
- add meat pieces to the soup and heat again, don’t bring to a boil.
-  cut chives in tiny pieces and add to the soup when it is already in the soup bowl.

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