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oxtail soup with bacon
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German Oxtail Soup with Bacon Recipe

Course Soups and Stews
Cuisine European
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Calories 32kcal
Author The Homesteading Hippy

Ingredients

  • 1 lbs of oxtails
  • 2 onions
  • 2 leeks
  • 2 pieces of celery
  • 2 carrots
  • 5 slices of bacon
  • 1 tablespoon of olive oil
  • 1.5 quarts of water
  • 3 cloves
  • ½ teaspoon each of cinnamon and nutmeg
  • 6 peppercorns
  • 2 bay leaves
  • salt and pepper to taste
  • 2 teaspoons of sugar
  • 1 cup red wine preferably dry
  • 2 tablespoons of lemon juice
  • 3 tablespoons of cornstarch

Instructions

  • Begin by running the oxtails under cool water. This will help remove some of the blood and debris. Then, dry them with a paper towel.
    Drying oxtail with paper towel
  • Peel your onions and other vegetables, cutting them into small chunks. Cut the leeks lengthwise and slice your bacon slices in half.
    Bacon frying in dutch oven
  • Fry your bacon, then remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
  • Add your oxtails to the pan and brown them.
    Oxtail browning
  • Add your vegetable to the saucepan, stirring carefully. Let them cook for about five minutes, then add your spices.
  • In a large stockpot, combine all ingredients, then bring the mixture to a boil.
  • Let it cook at a simmer for about two hours. Stir regularly and replace evaporated water as needed.
  • Serve with parsley as a garnish.