Oxtail Soup (German Style)

For the oxtail broth:
Toss the bones in oil and season them with a little salt and pepper. Roast oxtail bones on a sheet pan at 375ºF for 20 to 30 minutes or until they are dark brown and start to sear around the edges.

As meat roasts, peel and rough chop broth vegetables. This doesn’t need to be pretty, they will simply add flavor to the oxtail broth, and are discarded once the broth is finished.

Once oxtail bones are roasted, combine with chopped vegetables, thyme, garlic, bay leaves, peppercorns, red wine, and water. Place everything in a large pot and slowly bring the broth to a simmer. Slowly let the oxtail broth simmer for about 4 hours. As broth simmers, you’ll notice a white foam start to form on top of the liquid—skim it off as it forms.

Keep an eye on the oxtail broth as it simmers to prevent it from boiling; it should just bubble along happily on the stove. Taste broth occasionally to see how the flavor is developing—it should be rich and beefy.

Once broth has a rich taste (after about 4 hours), you can safely turn heat off. Strain oxtail broth from pot, and set oxtail bones aside.

Pick the meat of the oxtails, and reserve for later. The broth can be cooled or kept warm if you plan on finishing the soup right away.

For finishing the soup:
While oxtail broth is simmering, medium dice vegetable garnishes, and chop herbs. Saute vegetables in a pot with a little butter or oil, until they start to brown slightly.

Add garlic and herbs and cook for another minute or two. Once vegetables start to brown, add te wine to de-glaze the pot. Add oxtail broth and picked oxtail meat to the pot. Bring oxtail soup to a simmer and cook for another 30 minutes.

Taste soup and season with salt and pepper. Serve hot.