German Style Oxtail Soup

Plea for help! I had a recipe for German style oxtail soup that I picked up when stationed at Landstuhl AFB in the 50's. I lost the darn recipe. Does anybody have anything of the sort?

brigadier12

First you catch an ox.

Sorry, couldn't resist.

Cakes

yum - i love oxtails any way i can get 'em!
hope someone comes up with that recipe...

Mader's Restaurant Oxtail Soup

5 pounds oxtails, cut up
1 gallon homemade beef stock (about)
2 medium onions (divided)
2 medium carrots (divided)
4 ribs celery (divided)
Butter to saute vegetables
2 bay leaves
1 teaspoon whole thyme
1 teaspoon leaf oregano
1 teaspoon sweet basil
1 teaspoon freshly chopped garlic
1 teaspoon beef base
1 teaspoon celery salt
1 tablespoon salt
2 fresh tomatoes, peeled, cored, chopped
1 cup uncooked barley, cooked according to package directions
2 cups dry sherry mixed with 1/2 cup cornstarch

In large soup pot, combine oxtails with 1 gallon stock. Add 1 coarsely chopped onion, 1 coarsely chopped carrot and 2 coarsely chopped ribs celery. Bring to boil, then reduce heat and simmer uncovered, 6 to 8 hours. If needed, add extra stock to keep oxtails covered. Strain simmered stock and reserve. Discard vegetables. Let meat cool slightly, then remove from bone and set aside. Discard bones.

Finely cut remaining onion, carrot and celery. Melt small amount of butter in saute pan and add vegetables along with bay leaves, thyme, oregano, basil, garlic, beef base, celery salt and salt. Cook until vegetables are tender.

When vegetables are tender, add to strained stock along with reserved meat and tomatoes. Bring to boil and add cooked barley. Gradually add sherry/cornstarch mixture to thicken soup. Remove bay leaves before serving.

Makes 8 to 10 servings.

Source: Mader's German Restaurant, 1037 N. Old World 3rd St. Milwaukee, WS. and JS Online

thanks MilwFoodlovers - looks like a winner!

Recipe for Gebundene Ochsenschwanzsuppe
Prep Time: 1 hours
Cook Time: 4 hours
Ingredients:

• 3-4 T. olive oil or "Butterschmalz"
• 2-3 lb. ox tail bones from the butcher
• 1-2 lb. soup bones
• 1 - 2 leeks, cleaned and sliced
• 1 - 2 onions, chopped
• 3-4 carrots, sliced
• 1/2 of a celery root (celeriac) or 3-4 stalks celery, cleaned or peeled and chopped
• 1 parsley root or parsnip, peeled and chopped
• 2 T. tomato paste
• 1 T. ground paprika, such as sharp or sweet Hungarian paprika
• 1 c. dry, red wine
• Salt
• Pepper
• 2 bay leaves
• 5 whole cloves
• 5 juniper berries
• 1 stalk fresh thyme or 1 tsp. dried thyme leaves
• Cayenne pepper (optional)
• 3/4 c. cream
• 1 T. all-purpose flour or brown rice flour
• Fresh or dried parsley

Preparation:

At least 6 hours before serving or day before serving:
Wash soup bones and oxtail bones free of any debris and pat dry. Heat oil in a large Dutch oven or skillet and brown bones with meat on all sides at medium heat.
Meanwhile, clean and chop your vegetables. Parsley root, celeriac and leeks are optional, if you can't find them, increase the celery, onions and carrots to make 6 cups of chopped vegetables. These are to flavor the strong, beef broth and will be discarded later.
Remove the beef from the pan, add oil if necessary and brown the vegetables for several minutes. Add the tomato paste and the ground paprika to brown for 1 minute. Do not let them burn! Add the red wine and deglaze the pan, scraping up all the browned bits.
If the pan is large enough, add the meat back into the vegetables. Otherwise, find a stock pan to hold all the bones and the vegetables, or split into two pots to simmer.
Add the whole spices and one teaspoon of salt and some ground pepper. Add water to cover everything and let the broth simmer for 2 - 4 hours or more on the lowest setting on your stove.
Two hours before serving::
When the meat is fork tender, remove the bones to a platter to cool.
Pour the broth through a strainer and discard the vegetables. You should have 6 - 8 cups of broth.
Cool the broth and remove the layer of fat on the top. This can also be done overnight, making this a good soup to make ahead and finish just before serving.
When the bones are cool enough to handle, remove the meat and chop into bite sized pieces. Discard the rest of the bones and cartilage. Refrigerate shredded meat until the last step.
One half hour before serving::
Reheat the broth gently on the stove. Add 2 tablespoons of Madeira or dry sherry. Add some freshly ground pepper and 1/4 tsp. cayenne pepper. Add salt to taste, 1/2 teaspoon at a time.
Mix the tablespoon of flour with a few tablespoons of cream to make a slurry. Pour into the gently simmering soup, stirring constantly to avoid lumps. Simmer for 10 minutes.
Add the rest of the cream and the meat. Heat through, but do not boil.
Serve as a first course with warm baguette and parsley sprinkled on top.

Ox-Tails used to be 'dirt-cheap' Po'Folks meat. Not so anymore. I see them at our local market for $4.00 or more a pound. I do remember my Mothers Ox-tail Soup. She used a recipe close to yours. Good eating!!!

Mayor Al, they used to just about give them away in certain markets.  You're right, now they are super expensive.  When I was in South Korea, I used to eat ox tail soup all the time.  They made a white broth for it that was just faboo.  On a frigid day, when the wind was coming out of Siberia, I used to go to a few places I knew that were famous for solung tang (ox tail soup) and I would be in heaven. 

Big_Ted


Mayor Al, they used to just about give them away in certain markets.  You're right, now they are super expensive.  When I was in South Korea, I used to eat ox tail soup all the time.  They made a white broth for it that was just faboo.  On a frigid day, when the wind was coming out of Siberia, I used to go to a few places I knew that were famous for solung tang (ox tail soup) and I would be in heaven. 

How is the Korean version different from the German version?? Do you have a Korean recipe?? We would love to see it! 
 
While waiting for your response, I googled Korean Ox-Tail Soup. Here ya go!!
Here's a Korean version
Korean Ox Tail Soup Recipe
A couple people have asked for a Korean Ox Tail soup recipe so here is one version::
 
Ox Tail Soup (Gori gomtang)
Total prep/cooking time: Up to 5 hours
Makes 4 or 5 servings
Ingredients
Basic Ingredients
4 pounds beef oxtail
8 cups water*
1/2 inch ginger
5 cloves fresh garlic, peeled
1/2 teaspoon salt
* may use 3 cups beef broth and 5 cups water
Optional Ingredients
1 medium onion
1/4 small Daikon radish
Korean sweet potato starch noodle (glass, cellophane, or clear noodle)
salt
pepper
Basic Garnish
4 green or spring onions
Optional Garnish
8 cloves fresh garlic, peeled
Directions
Preparation
Ox Tail
If whole, seperate the ox tail at the joint.
Hand trim excess fat from the segmented ox tail. Set fat aside in a small container.
Put ox tail in a large pot and completely cover with cold water. Let soak for one hour and discard water.
Rinse thouroughly.
Garlic And Ginger
Trim the hard tops from the garlic.
Slice garlic cloves in half from top to bottom.
Slice un-peeled ginger in thin diagonal slices.
Onion if used
Cut onion in half from top to bottom.
Starch noodle if used
Soak noodle in cold water for one hour (do this two hours into the cooking).
Daikon if used
Wash well and thinly slice.
Put in a small bowl and lightly salt.
Mix well and let stand ten minutes. (Do this about twenty minutes before the end of cooking)
Cooking
Place ox tail and trimmed fat in a large cooking pot with 8 cups water (or water/broth) over high heat and bring to a boil, skimming off oil and foam as needed.
Reduce heat to medium and add salt, garlic and ginger (add onion now if used).
Simmer for 3 to 4 hours, skimming as needed (until meat is almost falling from bone and broth is a milky color).
(If used, add sliced Daikon about ten minutes before end of cooking)
Remove the soup from heat.
Remove ox tail from broth with a slotted spoon and place into serving bowls.
Using a hand held strainer, remove onion and garlic solids from soup and discard.
(if used, add noodle to serving bowls)
Garnish and Serve
Chop the green/spring onions (if used, thinly slice the garlic cloves from top to bottom).
Ladle soup into serving bowls, add garnish, and season with salt/pepper to taste.

I found an Asian market in the part of town where a lot of them live and I was drooling over the price of their oxtails.  Instead of getting 2 or 3 at the normal market for about $10, they were selling huge trays of them for under $10 that probably had 9-12.  So check the Asian markets.  I've found most ethnic markets to be a very cheap source for ingredients.

I used this recipe last week for Spanish-style oxtail stew.  I got the meat at a Kroger's for three bucks a pound.

Ingredients:

• 3 to 4 lbs oxtails, disjointed
• 3 tablespoons olive oil
• 2 onions, chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon flour
• 1 1/2 cups beef stock
• 3/4 cup dry red wine
• 1/2 cup tomato sauce
• 6 peppercorns
• 1/2 teaspoon dried oregano
• 1 dried red chile pepper, seeded, chopped
• 2 whole cloves
• 2 carrots, chopped
• 1 red bell pepper, chopped
• 1 tablespoon chopped parsley
• 2 potatoes, cut in chunks
• salt and pepper, to taste

Preparation:

Brown oxtails on all sides in oil in skillet. Add onions and garlic and cook 5 minutes. Sprinkle flour over the meat, blend well and cook 2 minutes longer. Put potatoes in bottom of crockpot, along with carrots. Add oxtails and remaining ingredients. cover and cook on low 8 to 10 hours.
 
  Melissa, where did you find the ones you mentioned?

An Asian Market in Nashville????
Who would have thunk it???
 
I lived in Brentwood from 1979-83. The only thing available was BBQ & Grits! and a Meat & 3!!

Speaking of Nashville and oxtails, my wife and I stopped through last Saturday night and had dinner at Bailey and Cato's and the oxtails seemed to be very popular there.  Both the people in front of us in line got them.  It was a huge serving and looked good but I already had the pork shoulder picked out.  I would definitely go back and try those sometime though.

 
OK, Here's the Plan. Poverty Pete will run around behind the Oxen wih his Swiss Army Knife, while FoodBMe diverts their attentin by standing in front singing Korean Folk Songs!  When PP has what he considers a "Pot Load" of Ox-Tails, the two of them will make a break for my truck, where I shall be waiting !!
 
Rationale for this plan??? This photo was taken at a nearby Hoosier farm, where the owner of the oxen was giving neighborhood kids a ride in his Covered Wagon (taken 4/25/09).  It is my sincere belief that the Oxen will not cooperate in this adventure !
 

 
A second image may help lock-in the concept of "Do unto others....".
 
  It is easy to hear this guy say, "You want to do WHAT with my WHAT???"
 

I love oxtail soup( I have had Maders-the recipe MFL provided)but never made my own.Thanks to all for the recipes. And of course, Al, thanks for the giggle!