📝 About This Recipe
This classic German Ochsenschwanzsuppe is the epitome of cold-weather comfort, tracing its roots back to the sophisticated kitchens of 19th-century Europe. It features a deep, mahogany-colored broth achieved through patient roasting, enriched with a splash of dry Sherry and the aromatic sweetness of root vegetables. This dish is celebrated for its silky texture and the incredible depth of flavor that only slow-cooked oxtail can provide.
🥗 Ingredients
The Meat and Sear
- 1.5 kg Oxtail (cut into 3-4 cm thick segments)
- 2 tablespoons Clarified butter (Butterschmalz) (for high-heat searing)
- to taste Salt and freshly ground black pepper
Aromatics and Base
- 2 large Onions (unpeeled, halved horizontally for color)
- 2 medium Carrots (coarsely chopped)
- 150 grams Celery root (Celeriac) (peeled and cubed)
- 1 stalk Leek (white and light green parts only, sliced)
- 2 tablespoons Tomato paste (double concentrated)
Liquids and Spices
- 250 ml Dry Red Wine (such as Spätburgunder or Merlot)
- 2 liters Beef Stock (high quality or homemade)
- 60-80 ml Dry Sherry (added at the end for complexity)
- 2 pieces Bay leaves
- 4 pieces Juniper berries (lightly crushed)
- 3 pieces Allspice berries
- 2 pieces Cloves
- 3 sprigs Thyme (fresh)
Finishing Touches
- 1-2 teaspoons Cornstarch (optional, mixed with cold water for a light bind)
- 1/2 bunch Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Pat the oxtail pieces dry with paper towels and season generously with salt and pepper. This ensures a better sear and deeper flavor.
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2
In a large, heavy-bottomed Dutch oven, heat the clarified butter over medium-high heat. Sear the oxtail pieces in batches until they are deeply browned on all sides. Remove the meat and set aside.
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3
In the same pot, place the halved onions cut-side down. Let them char until almost black—this provides the traditional dark color to the soup. Add the carrots, celery root, and leeks, sautéing for 5-7 minutes until softened.
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4
Stir in the tomato paste and cook for 2 minutes, stirring constantly. You want the paste to turn a dark rust color without burning, which develops the 'Umami' base.
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5
Deglaze the pot with one-third of the red wine, scraping the bottom to release the flavorful browned bits (fond). Let the wine reduce almost completely, then repeat this process twice more with the remaining wine.
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6
Return the oxtail pieces to the pot. Pour in the beef stock until the meat is fully submerged. Add the bay leaves, juniper berries, allspice, cloves, and thyme.
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7
Bring to a gentle boil, then immediately reduce the heat to a very low simmer. Cover partially and let it cook for 3.5 to 4 hours. The meat should be 'falling-off-the-bone' tender.
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8
Once tender, remove the oxtail pieces from the broth and set them aside to cool slightly. Strain the broth through a fine-mesh sieve (or a cheesecloth-lined colander) into a clean pot, discarding the cooked vegetables and spices.
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9
Let the broth sit for a few minutes and skim off any excess fat from the surface with a ladle. For a perfectly clear soup, you can use a fat separator.
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10
While the broth simmers on low to reduce slightly, pick the meat off the oxtail bones, discarding any excess fat or gristle. Chop the meat into bite-sized pieces.
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11
Return the meat to the strained broth. If you prefer a slightly thicker consistency, stir in the cornstarch slurry and simmer for 2 minutes until the soup has a silky sheen.
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12
Remove from heat and stir in the dry Sherry. Taste and adjust seasoning with additional salt, pepper, or a pinch of sugar if needed. Serve piping hot, garnished with fresh parsley.
💡 Chef's Tips
For the best results, make the soup a day in advance; the flavors develop significantly overnight and the fat is easier to remove once chilled. Don't skip the onion charring step, as this is the secret to the authentic dark mahogany color without using artificial browning agents. If you want a more substantial meal, you can add freshly cooked diced carrots and celery back into the soup at the very end. Always use a dry Sherry (like Fino or Amontillado) rather than a sweet one to maintain the savory balance of the dish.
🍽️ Serving Suggestions
Serve with a side of toasted sourdough bread or traditional German Kaiser rolls. Pair with a glass of the same dry red wine used in the cooking process. A dollop of lightly whipped unsweetened cream on top can add a luxurious touch. Follow this rich soup with a light green salad to balance the meal.