Name: Basic Beef Stock with Onions (Grundrezept fer Ochsefleeschbrieh mit Zwiwwele)
Yield: 2 to 2½ quarts (2 to 2.5 liters)
Cuisine: American
Ingredients: 10 peppercorns; 10 whole allspice; 1 tablespoon unsalted butter; 2 cloves garlic, sliced; 3 medium onions (1 pound/500 g), chopped; 1 tablespoon sunflower oil; 2 teaspoons sea salt; 2 tablespoons (30 g) brown sugar; 2 small turnips, peeled and sliced; 2 small onions, sliced; 2 pounds (1 kg) oxtails

Preparation info

2 to 2½ quarts

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

By itself this stock makes a passable onion soup, although its real purpose is to provide contrasting stock for dumplings and noodles. When cooking oxtails, add a few venison hones to strengthen the flavor.

Ingredients

2 pounds (1 kg) oxtails
2 small onions, sliced

Europe
Americas
United States
Germany
Stock
Pennsylvania
Gluten-free

Method

Put the oxtails in a deep saucepan with 1 gallon (4 liters) of water, the sliced onions, turnips, allspice, peppercorns, and garlic. Bring to a slow boil, then reduce the heat and simmer 2 hours or until the meat falls from the bone and the stock is reduced to 2½ quarts (2.5 liters). Skim off any fat that forms while the meat is cooking.

Strain the stock, reserving the meat to use in po