Name: The Rathskellers Ochsenschwanz Suppe Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: German
Ingredients: 2 kg Oxtails; 2 cups Onions; 250 g Mushrooms; 1 cup Port wine; 4 cups Beef broth; 2 cups Carrots; 1 cup Celery; 4 cloves Garlic cloves; 2 leaves Bay leaves; 1 tsp Thyme; to taste Salt; to taste Black pepper; 2 tbs Olive oil

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

A German tradition made with ox tails, onions, mushrooms and port wine.

In a large pot, heat the olive oil over medium-high heat. Season the oxtails with salt and black pepper. Sear the oxtails on all sides until browned. Remove and set aside.

Prepare the Oxtails

In the same pot, add onions, carrots, celery, and garlic. Sauté until the onions are translucent and the vegetables are softened.

Sauté Vegetables

Return the oxtails to the pot. Add the mushrooms, port wine, beef broth, bay leaves, and thyme. Bring to a boil.

Combine Ingredients

Reduce heat to low and cover. Let simmer for about 3 hours, or until the oxtails are tender and the meat is falling off the bone.

Simmer the Soup

Remove the oxtails, and let them cool slightly. Shred the meat from the bones and discard the bones. Return the meat to the pot. Taste and adjust seasoning with salt and pepper.

Final Adjustments

Ladle the soup into bowls and serve hot. Enjoy your Ochsenschwanz Suppe!

Serve

Oxtails

Onions

Mushrooms

Port wine

Beef broth

Carrots

Celery

Garlic cloves

Bay leaves

Thyme

Salt

Black pepper

Olive oil

Ochsenschwanz Suppe

Indulge in our vibrant Seven Bean Succotash, a colorful medley of seven hearty beans, sweet corn, and fresh bell peppers. Tossed in a zesty lime dressing and garnished with fragrant cilantro, this dish offers a delightful blend of textures and flavors that will excite your palate. Perfect as a side or a light main, it's a wholesome celebration of nature's bounty!

Seven Bean Succotash

A sampling of Bratwurst, Bockwurst, Kielbasse and German Wieners served with our homemade sauerkraut and red cabbage. Served with German mustards for dipping.

Hot Wurst Platte

A chance to try our tasty deep fried appetizers on one platter! 3 chicken cordon bleu fingers, 3 cajun chicken poppers, 4 brat ‘n kraut balls, and 2 jalapeño corn bread hush puppies served with an array of sauces.

Rathskeller Appetizer Sampler

Rathskeller Appetizer Sampler (for 2-4)

A variety platter of beef summer sausage, smoked pork tenderloin, German paté, and imported cheese; served with crackers, old world breads and of course, spicy mustard. (GF No Bread or Crackers)

Cold Appetizer Sampler

Lean, grilled pork tenderloin warmed in our homemade teriyaki BBQ sauce served on a Kaiser roll.

BBQ Pork Loin

Make Ochsenschwanz Suppe Recipe in just 3h . A German tradition made with ox tails, onions, mushrooms and port wine.

Ochsenschwanz Suppe Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions