Basic Beef Stock with Onions

Grundrezept fer Ochsefleeschbrieh mit Zwiwwele

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

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