Oxtail Soup (Ochsenschwanzsuppe)
A rich, slow-simmered German oxtail soup (Ochsenschwanzsuppe) built on aromatic root vegetables, white wine, tomato paste, herbs, and a finishing splash of sherry.
Ingredients
- 2-1/4 lbs oxtail
- 3 onions
- 1 celery root
- 1 carrot
- 1 leek
- 1 parsley root
- 2 cloves garlic
- 2 tbsp canola oil
- 2 tbsp tomato paste
- 1-1/4 cups dry white wine
- 2 bay leaves
- 1-2 thyme twigs
- 1/2 tsp peppercorns
- salt and pepper
- 1/2 cup medium dry sherry
- cayenne pepper if desired
- parsley
Instructions
- Wash the oxtail pieces and pat dry. Peel and dice the onions. Dice the celery root, carrot, leek, and parsley root. Peel and halve the garlic cloves.
- In a large pot, heat the oil. At high heat, fry all sides of the oxtail pieces. Add the onions and stir. Mix in the leek, carrot, parsley, celery root, tomato paste, and garlic. Allow everything to cook for a little. Add 8-1/2 cups hot water and the white wine. Mix in bay leaves, thyme, and peppercorns. Place a lid on the pot and allow simmering on low heat for about 2-1/2 hours.
- Using a spoon with holes, remove the oxtail pieces from the pot. Pour the broth through a fine colander and return to the pot. Add the oxtail back. Remove from heat.
- Add sherry, salt, pepper, and cayenne pepper to desired taste. Garnish with parsley.
Notes
Tips for best results
- Brown deeply, don’t rush it: Color on the oxtail = deeper soup flavor.
- Keep it at a gentle simmer: Low heat helps the broth turn rich without getting cloudy.
- Sherry at the end is the magic: Adding it after cooking keeps the aroma bright and refined.
- Optional heat: Cayenne is listed as optional—use it to give the broth a subtle warming kick, not a burn.
Serving ideas
- Serve in warm bowls with chopped parsley and crusty bread (rye is especially nice with this flavor profile).
- For a classic German table, pair with a simple cucumber salad or a small appetizer board.
Storage and make-ahead
- This soup keeps well and often tastes even better the next day once the flavors settle.
- Reheat gently so the broth stays smooth and the meat stays tender.