Klare Ochsenschwanzsuppe

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 36 ounces oxtails
• 1 medium onion, sliced
• 1 turnip
• 1 parsnip
• 1 parsley root
• 1 carrot, large
• 2 celery ribs
• 1 1/2 ounces butter
• 1 1/2 ounces lean bacon, chopped
• 1 3/4 pints hot water
• 4 peppercorns
• 2 allspice berries
• 1 clove
• 1 small bay leaf
• salt
• black pepper, fresh ground
• 1 -2 tablespoon lemon juice
• red
• sugar

Recipe

• 1 rinse the oxtail under cold running water and pat dry.
• 2 cut into pieces.
• 3 wash and finely chop the other soup vegetables.
• 4 heat the butter in a large pot and brown the oxtail and bacon.
• 5 add all the vegetables into pot and cook 2-4 more minutes.
• 6 add peppercorns, allspice berries, clove, bay leaf, salt and water and bring to a boil.
• 7 simmer until all ingredients are cooked.
• 8 strain the soup through a sieve (add back some water if to much has evaporated).
• 9 skim the fat off top of soup (i like to chill broth to remove the fat then reheat and contuine).
• 10 strain the soup through a cloth.
• 11 remove meat off bones and cut into small pieces and return meat to the pan.
• 12 season with salt, pepper, lemon juice, red and sugar.