German-Style Oxtail Soup Recipe (2024)

FAQs

Do Germans eat oxtails? ›

Common soups in German restaurants include oxtail, beef or chicken broth with noodles, dumplings, or rice, goulash, split pea, cream of asparagus, turtle soup (Echte Schildkrötensuppe) and cream of lobster.

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Oxtail soup / Place of origin

Browning your oxtails will not cook the meat. Instead, it will enhance its color and aroma by caramelizing its exterior. Browning beef oxtails in a hot skillet before braising will also add rich depth and flavor to the meat.

Oxtail contains a lot of connective tissue, but also bones and fat. All of these benefit from a long cooking time in a moist environment. Bones contain a lot of flavor (it's why you often use bones from fish and meat to make stock) as well as gelatin, that slowly gets out while cooking in enough moisture.

German Potato Soup (Kartoffelsuppe)

Oxtail is rich in Collagen, a vital protein for our body's growth and repair. Oxtail is high in fat so an ideal energy source for a Ketogenic, Paleo, or Carnivore Diet. With over 70% fat, Oxtail is Ideal for anyone on a high fat / low carb or no-carb diet. Oxtail must be slow-cooked to break down the connective tissue.

Why is it more expensive to make an oxtail dish now? It's simple supply and demand. Each cow only has around six pounds of viable oxtail to go around, compared to the other 400 plus pounds of viable cuts you can get from the rest of the cow.

Oxtail is the tail of a cow. A long time ago, it came from the tail of an ox, but now it comes from the tail of a cow of either sex. The tail is skinned and cut into sections.

Fill with enough water to cover oxtails and place over high heat. Bring to a boil. Cover and reduce heat to medium. Cook oxtails until tender, 2 1/2 to 3 hours.

As the meat braises, the collagen inside the cut cooks down and becomes gelatin; as it dissolves, the meat's fibers relax and tenderize. However, if the cooking temperature is too high, these muscle fibers will shrink and seize up, toughening.

Can diabetics eat oxtails? ›

Indulge in a culinary delight that marries rich flavors with health-conscious choices with our Recipe for Low-Carb Braised Oxtails. This dish reimagines the classic oxtail braised to perfection, transforming it into a diabetic-friendly option without compromising on taste.

Oxtail Nutritional Profile

Contains monounsaturated fats, reducing bad cholesterol levels and supporting cell development. A good source of iron, zinc, selenium, and phosphorus, supporting blood cell production, immune function, antioxidant activity, and bone health.

By soaking and blanching the oxtail before cooking any impurities are removed. To cook: Oxtail requires long, slow cooking to produce tender, succulent meat.

Oxtail soup is a popular British cuisine, but it does have variations in a number of other countries including South America, The Caribbean, Africa and China.

In Germany, the most consumed meat is pork. Germans are known for their love of pork, and it is a staple in many traditional dishes. Some popular examples of pork dishes in Germany include schnitzel, which is a breaded and fried pork cutlet, and bratwurst, a type of sausage made from pork, veal, or beef.

Pork was still the most consumed type of meat in Germany, followed by poultry, then beef and veal. Buying fresh meat may be a guarantee for better quality due to appropriate origins, and therefore contribute to reaching individual sustainable consumption goals.

The average annual meat consumption is 59.7 kg (132 lb) per person. The most common varieties are pork, poultry, and beef. Other varieties of meat are widely available, but are considered to be insignificant. Meat is usually braised; fried dishes also exist, but these recipes usually originate from France and Austria.