Mader's Restaurant Oxtail Soup Recipe
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Mader's Restaurant Oxtail Soup

5 pounds oxtails, cut up
1 gallon homemade beef stock (about)
2 medium onions (divided)
2 medium carrots (divided)
4 ribs celery (divided)
Butter to saute vegetables
2 bay leaves
1 teaspoon whole thyme
1 teaspoon leaf oregano
1 teaspoon sweet basil
1 teaspoon freshly chopped garlic
1 teaspoon beef base
1 teaspoon celery salt
1 tablespoon salt
2 fresh tomatoes, peeled, cored, chopped
1 cup uncooked barley, cooked according to package directions
2 cups dry sherry mixed with 1/2 cup cornstarch

In large soup pot, combine oxtails with 1 gallon stock. Add 1 coarsely chopped onion, 1 coarsely chopped carrot and 2 coarsely chopped ribs celery. Bring to boil, then reduce heat and simmer uncovered, 6 to 8 hours. If needed, add extra stock to keep oxtails covered. Strain simmered stock and reserve. Discard vegetables. Let meat cool slightly, then remove from bone and set aside. Discard bones.

Finely cut remaining onion, carrot and celery. Melt small amount of butter in saute pan and add vegetables along with bay leaves, thyme, oregano, basil, garlic, beef base, celery salt and salt. Cook until vegetables are tender.

When vegetables are tender, add to strained stock along with reserved meat and tomatoes. Bring to boil and add cooked barley. Gradually add sherry/cornstarch mixture to thicken soup. Remove bay leaves before serving.

Makes 8 to 10 servings.

Source: Mader's German Restaurant, 1037 N. Old World 3rd St. Milwaukee, WS. and JS Online

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