Ruth Lyons' Ochsenschwanzsuppe(Oxtail Soup) Recipe

Name: Ruth Lyons' Ochsenschwanzsuppe(Oxtail Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 lb. oxtails; 3 Tbsp. butter or bacon drippings; 1 Tbsp. dried onion flakes or 1 chopped onion; 1/3 c. flour; 2 c. beef consomme; water; 2 carrots, diced; 1 stalk celery, diced; 1/2 c. ketchup; 1/2 c. cooking sherry or red wine; 2 tsp. Worcestershire sauce; 1 tsp. salt; 1/4 tsp. pepper; 1 tsp. soup greens or Bouquet Garni; 1/2 tsp. paprika; 1 bay leaf

Servings: persons

3 to 4 lb. oxtails
3 Tbsp. butter or bacon drippings
1 Tbsp. dried onion flakes or 1 chopped onion
1/3 c. flour
2 c. beef consomme
water
2 carrots, diced
1 stalk celery, diced
1/2 c. ketchup
1/2 c. cooking sherry or red wine
2 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1 tsp. soup greens or Bouquet Garni
1/2 tsp. paprika
1 bay leaf

1
In a large saucepan or Dutch oven, brown onion, celery and oxtails in butter or bacon drippings.
2
Remove oxtails; add flour and stir until lightly browned.
3
Return oxtails to saucepan and add consomme.
4
Add water to cover.
5
Add remaining ingredients and simmer for three hours, or until oxtails are tender.
6
Remove oxtails and bay leaf.
7
Remove meat from bones and dice, discarding bones and fat.
8
Refrigerate, covered, overnight.
9
Skim fat from top and heat to simmering.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 to 4 lb. oxtails, 3 Tbsp. butter or bacon drippings, 1 Tbsp. dried onion flakes or 1 chopped onion, 1/3 c. flour, and more.

Yes, Ruth Lyons' Ochsenschwanzsuppe(Oxtail Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ruth Lyons' Ochsenschwanzsuppe(Oxtail Soup)

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