German-Style Oxtail Soup Recipe

German-Style Oxtail Soup is a hearty and flavorful dish that is perfect for cold winter days. This soup is made with tender oxtail, vegetables, and a rich beef broth. The oxtail is slow-cooked until it becomes fall-off-the-bone tender, infusing the broth with its rich and meaty flavor. The addition of vegetables like carrots, celery, and onions adds a delicious sweetness to the soup. Serve this comforting soup with crusty bread for a satisfying meal.

4.5
17 Rating -
Rate
Non Vegdiet
5hr total
1hr Prep
4hr Cook
5hr total
1hr Prep
4hr Cook
German-Style Oxtail Soup
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ingredients serve

Ingredients for German-Style Oxtail Soup Recipe

  • 0.33 pound Oxtail
  • 0.33 tablespoon Oil
  • 0.17 Onion, Chopped
  • 0.33 Carrots, Chopped
  • 0.33 Celery Stalks, Chopped
  • 1.33 cup Beef Broth
  • 0.33 Bay Leaves
  • 0.17 teaspoon Dried Thyme
  • 0.17 teaspoon Salt
  • 0.33 Potatoes, Peeled And Diced
  • as per your need Crusty Bread, For Serving

Directions: German-style Oxtail Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat oil over medium heat. Add oxtail pieces and brown them on all sides.
  • STEP 2.Remove the oxtail from the pot and set aside. In the same pot, add onions, carrots, and celery. Cook until the vegetables are softened.
  • STEP 3.Return the oxtail to the pot and add beef broth, bay leaves, thyme, and salt. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the oxtail is tender.
  • STEP 4.Remove the oxtail from the pot and shred the meat. Discard the bones and return the shredded meat to the pot.
  • STEP 5.Add potatoes and continue simmering until they are cooked through. Adjust the seasoning if needed.
  • STEP 6.Serve the German-Style Oxtail Soup hot with crusty bread. Enjoy!

Cooking Tips

  • For a richer flavor, you can brown the oxtail in the oven before adding it to the pot.
  • If you prefer a thicker soup, you can add a slurry of cornstarch and water to the soup and simmer until thickened.
  • This soup tastes even better the next day, so you can make it ahead of time and reheat it when ready to serve.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat until warmed through.
  • Serve the soup with a sprinkle of fresh parsley for added freshness.
Nutrition
value
189
calories per serving
10 g Fat3 g Protein18 g Carbs9 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    3g
  • Carbs
    18g
  • Fiber
    9g

MacroNutrients

  • Carbs
    18g
  • Protein
    3g
  • Fiber
    9g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    233mg
  • Iron
    12mg
  • Vitamin A
    1410mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    53mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    15mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    63mg
  • Manganese
    4mg
  • Phosphorus
    72mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp