Traditional German Oxtail Soup | Ochsenschwanzsuppe
This Oxtail Soup (Ochsenschwanzsuppe) is a true taste of German comfort food – rich, hearty, and deeply satisfying. Traditionally made with meaty oxtails and simple vegetables, it’s a timeless classic that deserves a spot on every family table.
Growing up in Germany, we often had Ochsenschwanzsuppe on cold winter days, and I’m lucky to have my mom’s tried-and-true recipe. The best part? You can easily recreate it in your own kitchen – no special tools required.
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Oxtail soup recipe
Oxtail soup is a rich, slow-simmered beef soup made from oxtails, vegetables, and herbs. The collagen and marrow in the oxtail create a naturally silky, flavorful broth. It’s classic German comfort food – simple, hearty, and deeply satisfying.
Why you’ll love this recipe
Ingredients
Oxtail Soup may sound fancy, but it’s made with simple, everyday ingredients that all blend into a delicious soup when simmered together:
- Oxtails: The main ingredient. Rich in flavor and collagen, they create a natural, silky texture.
- Onion, carrot, celery root, and leek: The classic “Suppengrün” (German soup greens).
- Tomato paste: Deepens color and adds a touch of sweetness.
- Red wine: Adds a hint of acidity and depth. While it is optional, I highly recommend it.
- Beef broth: Use homemade or high-quality store-bought for best results.
- Vinegar: I like to add a splash of apple cider vinegar to cut through the richness.
- Herbs and spices: Bay leaf, juniper berries, cloves, and parsley are all traditional.
- Pepper and salt: to taste
Simple substitutions
- oxtail: if you can’t find ox tail you can also use other inexpensive cuts of beef
- celery root: you can use regular celery (stalks) if you can’t find the root
- red wine: you can double up on the broth if you’d like to skip the wine
- extra ingredients: a bit of lemon peel, curry powder
- buttermilk: to make the meat extra tender, you can marinate the oxtail in buttermilk overnight in the refrigerator.
How to make Ochsenschwanzsuppe
- Brown the oxtails on all sides. Remove from pan.
- Sauté the onion and leeks until soft.
- Add the remaining vegetables and cook until soft. Add broth, red wine, and spices.
- Return the oxtail pieces to the pot and simmer until done.
- Season with salt and pepper to taste.
Helpful recipe tips
- For the best flavor: Roast or brown your oxtails first – that caramelization gives the soup its depth.
- Make ahead: Like many German soups, Ochsenschwanzragout tastes even better the next day.
- Skim the fat: Chill overnight and remove the solidified fat if you prefer a leaner soup.
- Don’t rush the simmer: Slow cooking extracts every bit of flavor and collagen from the bones.
- Pressure cooker: If in a hurry, I like to make my oxtail stew in my trusty pressure cooker where it will be done in 45-55 minutes. You can also use that function on your instant pot.
- Bones:I personally like to let the Ochsenschwanzsuppe cool down a bit and remove the meat from the bones – it makes eating so much easier and a lot more enjoyable.
German Oxtail Soup | Ochsenschwanzsuppe
Ingredients
- 2 pounds oxtails
- 1 TBSP oil or ghee or lard, for frying
- 1 medium onion diced
- 1 small leek chopped
- 1 medium carrot chopped
- 1 small celery root diced
- 2 cups bouillon
- 2 cups red wine
- 2 TBSP tomato paste
- 1 bay leaf
- 8 juniper berries
- 4 cloves
- 1 TBSP vinegar
- salt & pepper to taste
- parsley chopped for serving
Instructions
- Clean, peel, and chop the onion, leek, carrot, and celery root. Set them aside.
- Over high heat in a large pot, heat the oil. Add the oxtail and brown on all sides. Remove the oxtail.
- Lower the heat to medium and add the onions and leeks. Sautee until soft and translucent. Add the carrot and celery and sauté for a few minutes.
- Return the browned oxtail to the pot, add the bouillon, wine, tomato paste, and spices.
- Bring to a boil and then turn the heat to low. Simmer over low heat for 4-5 hours in a pot on the stove or until the meat is tender and falling off the bones.
- Season with vinegar, salt, and pepper to taste. Serve with chopped fresh parsley.
Notes
- you can also make this in a pressure cooker or instant pot in about 45-55 mins
- to make the meat even more tender, you can marinate the oxtail in buttermilk overnight in the refrigerator
- this oxtail soup will taste even better the next day!
Nutrition
FAQs about oxtail soup
Serving suggestions
Serve this soup hot with a slice of fresh sourdough bread or German rolls (Brötchen).
We love to eat it with mashed potatoes, German potato dumplings, or broad pasta. With a simple green salad on the side, you can create a whole meal.
Storing and freezing instructions
While we can’t keep our hands off this Ochsenschwanzsuppe once cooked, it actually tastes even better the next day. You can keep it in the refrigerator in an airtight container for up to 4 days. Simply reheat it gently before serving.
For longer storage, let it cool completely and freeze it in portions for up to 3 months.
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