Sorry Carolyn, no Oxtail Soup recipe in my German Cookbook, but this one is very nice, hope you enjoy it. Shall keep an eagle eye open for it though, and will post if I find it. Angel.

OXTAIL SOUP WITH VEGETABLES

Ingredients~
2 1/2 lbs oxtail - jointed into pieces
2 tablespoons pork dripping
2 tablespoons flour
1 1/2 quarts beef stock
1 bay leaf
2 cloves
10 black peppercorns
1 lb celery heart - strung and chopped
1 lb carrots - peeled and chopped
1 lb potatoes - peeled and chopped
8 ozs onions - peeled and cut into rings
8 ozs leeks - peeled, washed and cut into strips
4 tablespoons red wine
Pinch of sugar
Salt - optional

Method~
Rinse the oxtail and drain onto kitchen paper.
Fry in hot pork dripping.
Sift the flour into the pan and brown the meat, stirring well.
Add the stock, herbs and spices and simmer for 90 minutes.
Strain the stock, and cook the prepared vegetables in the liquid for 25 minutes.
Remove the flesh from the oxtail bones, and return the meat to the stock together with the red wine, sugar and a little salt if desired.