German-Style Oxtail Soup

thespruce.com

Annette Driscoll

3 to 4 tablespoons olive oil or "Butterschmalz"

2 to 3 pounds oxtail bones from the butcher

1 to 2 pounds soup bones

1 to 2 leeks (cleaned and sliced

1 to 2 onions, chopped)

3 to 4 carrots (sliced)

½ of a celery root (celeriac; or 3 to 4 stalks celery, cleaned or peeled and chopped)

1 parsley root (or parsnip, peeled and chopped)

2 tablespoons tomato paste

1 tablespoons ground paprika, such as sharp or sweet Hungarian paprika

1 cup dry, red wine

Dash salt

Dash pepper

2 bay leaves

5 whole cloves

5 juniper berries

1 stalk fresh thyme (or 1 teaspoon dried thyme leaves)

Optional: dash Cayenne pepper

¾ cup cream

1 tablespoon all-purpose flour or brown rice flour

Optional garnish: parsley, dried or fresh

Directions at thespruce.com

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