German Oxtail Soup (Ochsenschwanzsuppe) is a rich and flavor-packed soup that showcases the authentic flavors of German cuisine. Bits of oxtail and vegetables in a soup perfectly seasoned with traditional herbs and spices — you would definitely ask for seconds!
With all the traditional German soup recipes I have in this blog, this is hands-down the most robust. Granted, it does not have as many vegetables as the German green bean soup, but it’s absolutely more intensely flavored than goulash soup or the classic sauerkraut soup.
Locally known as ‘Ochsenschwanzsuppe,’ it simmers the meat, vegetables, herbs, and spices for hours — combining all the aroma and flavor in the soup.
But make sure you don’t skip the roux! You need it to thicken and add another layer of flavor to the soup.
If you haven’t made a roux before, don’t worry; it’s such a simple process.
As for the final layer of flavor, remember to add the sherry wine at the end.
While excellent for winter, German oxtail soup is also great for spring or autumn seasons. Don’t forget to have some bread with it. Yum! 🙂
FOR MORE CLASSIC GERMAN RECIPES, CHECK OUT THESE POSTS!
Ingredients
(See the recipe card below for measurements.)
- Oxtail – as you can see in the image, I used one medium-sized one and two small pieces of oxtail, around 300 grams (10.58 ounces).
- Olive oil – used to brown the meat.
- Onion – chopped finely and divided into two portions. One part is for sauteing in the olive oil, while the other is for making the roux.
- Vegetables – carrot, celery, and parsnip, all chopped in (almost) identical sizes.
- Butter – you will use this to start the roux.
- Flour – just use your favorite all-purpose flour brand.
- Seasoning, herb, and spices – paprika, peppercorns, bay leaf, thyme, ground black pepper, and salt.
- Sherry – you must use a sherry wine, not the vinegar; the same one used in this Spanish Garlic Chicken recipe.
How to make German-style oxtail soup
Start by pouring the olive oil into a medium or large pan — set it over medium-high heat.
Once the oil is ready, brown the oxtail on all sides.
Remove the oxtail from the pan and set aside.
Using the same pan (and oil), add the chopped onion and saute until it softens.
Add the rest of the vegetables: carrot, celery and parsnip.
Mix and cook for about five minutes.
Pour four cups of cold water, then add the bay leaf, peppercorns, and thyme.
Add the oxtail back into the pan, cover it with a lid, and bring it to a boil.
Lower the heat and simmer for at least two hours.
Once the oxtail is tender, remove it from the pan and separate the meat from the bone.
Dice the oxtail meat and add it back into the soup — continue simmering.
Start preparing the roux by placing another medium saucepan over medium-low heat and melting the butter.
Add the onion and saute for about twelve minutes; ensure the heat is set to low.
Stir in the flour.
Cook for ten minutes — mixing it continuously until it turns darker in color.
Pour about a cup of the hot (simmering) soup and use a whisk to combine without lumps.
Add the roux into the oxtail soup, constantly whisking to ensure it’s combined smoothly.
Continue simmering for thirty minutes — taste and season with paprika, salt, and ground pepper during this step.
Add the sherry, mix, and adjust the seasoning if needed.
Remove your German oxtail soup from the stove and transfer it into bowls — serve!
Helpful tips
- Pat the oxtail with kitchen paper before browning. It ensures that the meat is completely dry and makes browning easier.
- For reference, the mix of chopped vegetables (celery, carrot, and parsnip) makes about 1 & ½ cups.
- Use a fork and knife to remove the meat from the bone of the oxtail. If it’s too warm, do not hesitate to let it sit for a few minutes until it’s cool enough to handle.
- Add more water if you prefer to have more liquid in your German oxtail soup — just remember to taste and adjust the seasoning.
Recipe variation
- Madeira. It is an excellent alternative to sherry and more available in some areas.
- Stock. Some people use meat stock instead of water. I used water for this German oxtail soup recipe because that’s how it’s traditionally prepared.
- Celeriac. Some regions add celeriac with the rest of the vegetables. If it’s in season and readily available in your area, go ahead and add a small piece as well.
Better get some oxtail from your butcher soon and try this authentic German soup recipe! You will not regret it! 🙂
OR GET MORE IDEAS FROM THIS LIST OF SOUP RECIPES FROM AROUND THE WORLD!
FOR MORE INTERNATIONAL DISHES, CHECK OUT THESE INTERNATIONAL RECIPES BY COUNTRY!
📖 Recipe
German Oxtail Soup Recipe
Equipment
- Medium to Large Pot (with lid)
Ingredients
- 2 to 3 tablespoons olive oil
- 1 medium onion, chopped finely
- 1 small carrot, peeled and chopped
- 1 small parsnip peeled and chopped
- 1 stalk celery chopped
- 250 to 350 grams oxtail (at least 1 medium-size)
- 1 piece bay leaf, dried
- 1/4 teaspoon dried thyme, heaping
- 5 to 6 pieces whole peppercorns
- 1/2 teaspoon paprika, heaping
- 1 to 2 teaspoons sherry
- 3 tablespoons butter
- 4 tablespoons flour
- 4 cups water, cold
- salt and pepper, to season
Instructions
- Start by pouring the olive oil into a medium or large pan — set it over medium-high heat.
- Once the oil is ready, add the oxtail and brown on all sides.
- Remove the oxtail from the pan and set aside.
- Using the same pan and oil, add the chopped onion and saute until it softens.
- Add the remaining vegetables: carrot, celery, and parsnip — cook for about five minutes.
- Pour four cups of cold water, then add the bay leaf, peppercorns, and thyme.
- Place the oxtail back into the pot, cover it with a lid, and then bring it to a boil.
- Lower the heat and let your German oxtail soup simmer for around two hours.
- Once the meat is tender, remove it from the pan and separate it from the bone.
- Dice the meat and add it back into the soup — continue simmering.
- Start making the roux by placing another medium saucepan over medium-low heat.
- Melt the butter and add the onion.
- Saute for about twelve minutes; make sure the heat is set to low at this point.
- Stir in the flour and cook for ten minutes; mix it continuously until it turns darker.
- Pour about a cup of the hot (simmering) soup and use a whisk to combine until you get a smooth texture.
- Add the roux into the oxtail soup, constantly whisking to ensure no lumps.
- Continue simmering for thirty minutes — taste and season with paprika, salt, and ground pepper during this step.
- Add the sherry, mix, taste, and adjust the seasoning as preferred.
- Remove your German oxtail soup from the stove and transfer it into serving bowls — enjoy!
Notes
- Cook’s Tip: Pat the oxtail with kitchen paper before adding it to the pan. It ensures that the meat is completely dry and makes browning easier.
- Refer to the post for more tips and substitutions.
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