Braised Oxtails – Oxen Shvantz Suppe

Oxtails are great for the slow cooker or crockpot.
Braised Oxtails

Braised Oxtails
Braised oxtail with wine for hours is tender and juicy. When I was a little girl growing up in Germany when we had Oxen Shvantz Suppe it was always a real treat. They are wonderful on a cold, rainy winter day.

What are oxtails, you ask? Well, they are the tail of an ox or steer which is cut into 2 to 3-inch pieces. They are very meaty and make a nice gravy, all on their own. How do you eat oxtails? You get most of the meat out with your fork, then you pick the piece up and suck all the goodness out of the bone. A bone bowl is a good thing to have on the table when you are serving oxtails.

When you go to buy oxtails, be sure and get them from a reputable butcher. The bony part should be bright white, the sinew pink, and the meat should be nice and red. I was lucky, my butcher brought out a tail and cut it there in front of me with his incredibly sharp knife. You can’t get any fresher than that.

Braised Oxtails - Oxen Shvantz Suppe

Mix En Place – Fresh Ox Tails are the star of the show

Because they do take a long cooking time to get tender, they are perfect for a slow cooker. However, there is some prep work involved, you can’t just throw them in a pot and expect them to be good.

Preparing Oxtails

They should be dredged in flour seasoned with salt and pepper. I usually use a grocer’s plastic bag, put the flour and seasonings in, then the meat, and shake the heck out of it. Then after removing the meat, I can throw the whole shebang in the trash.

Braised Oxtails - Oxen Shvantz Suppe

Tails ready to be dredged in salt and peppered flour

The best thing is to make a mire-poi out of chopped onions, garlic, bell peppers, and carrots.

Braised Oxtails - Oxen Shvantz Suppe

Mir-poix – onion, garlic, peppers, and carrots

Saute the aromatics in olive oil until the onions are translucent. Then when you brown the tails, they will absorb some of that wonderful flavor. Be sure not to crowd the tails, you will probably have to do them in batches.

Braised Oxtails - Oxen Shvantz Suppe

Oxtails after being browned

Be sure and deglaze the pan with the wine, so you get every bit of caramelized goodness to put in the crockpot.

Braised Oxtails - Oxen Shvantz Suppe

Deglazed pan – get all that goodness

You can then put the tails, and mire-poi into the pot. I like to add red pepper sauce, available at Armenian and Mediterranean stores.

Braised Oxtails - Oxen Shvantz Suppe

Tails in the Pot – with the deglazed vegetables and red pepper sauce

Finally, add crushed peeled tomatoes and herbs. I added Italian seasoning and thyme to mine, you can add what spices you like. I put my ox-tails in the refrigerator overnight so they could soak up some of that goodness, and then slow cooked them in the morning.

Braised Oxtail

Tomato sauce and herbs added to crockpot – ready to go

Let’s Make Braised Oxtail Soup

Braised Oxtails

Braised OxTail Soup

Oxtails are great for the slow cooker or crockpot.
Prep Time: 1 hour
Cook Time: 8 hours
Resting: 3 hours
Total Time: 12 hours
Course: Dinner, Main, Main Dish
Cuisine: German
Difficulty: Moderate
Servings: 8
Calories: 498kcal



  • 4 pounds oxtails, bone-in
  • 1/2 cup flour
  • 1 teaspoon sea salt
  • 1 teaspoon Black pepper, freshly ground
  • 1 Onion, chopped
  • 3 cloves Garlic, chopped
  • 2 carrots, chopped
  • 1 bell pepper, sliced
  • 2 tablespoons olive oil
  • 2 cups red wine
  • 3 tablespoons Red pepper paste
  • 1 28 oz can San Marzano tomatoes
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon thyme
  • 1 1/2 teaspoon beef base
  • 1 1/2 cup Water


  • Have ready a crockpot and your mise en place.
    Braised Oxtails - Oxen Shvantz Suppe
  • Dredge the ox-tails in the flour, salt, and pepper. Set aside while cooking the vegetables.
    Braised Oxtails - Oxen Shvantz Suppe
  • Heat the olive oil in a large sauté pan. Add the garlic and cook until it is fragrant and has started to get translucent. Do not let it burn. Add the onions, carrots and bell pepper. Cook until the onions are translucent.
    Braised Oxtails - Oxen Shvantz Suppe
  • Add some of the oxtails to the pan, being careful not to crowd the pan. Brown on all sides. Put those browned pieces into the crockpot, and brown the rest of the tails adding them to the pot.
    Braised Oxtails - Oxen Shvantz Suppe
  • Deglaze the pan with half of the wine. Make sure you get all the brown goodness. Add that to the crockpot, too.
    Braised Oxtails - Oxen Shvantz Suppe
  • Add the pepper sauce.
    Braised Oxtails - Oxen Shvantz Suppe
  • Add the tomatoes and herbs.
    Braised Oxtails - Oxen Shvantz Suppe
  • Put the crockpot in the refrigerator and refrigerate at least 3 hours, if not overnight.
  • Put the crockpot into its base and turn it on.
  • Add the remaining wine.
  • Add enough beef stock so that the ox-tails are covered.
  • Put the cover on the crockpot and put it on low.
  • Cook for 10 to 15 hours or until the meat falls off the bone.
  • Serve over noodles.


These are also wonderful with spaetzle.  Make sure you have a bowl on the table to put the bones in.


Nutrition Facts
Braised OxTail Soup
Amount Per Serving
Calories 498 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 13g81%
Polyunsaturated Fat 1g
Monounsaturated Fat 19g
Cholesterol 42mg14%
Sodium 999mg43%
Potassium 762mg22%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 16g18%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!

Braised Oxtails - Oxen Shvantz Suppe

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

2 Responses to Braised Oxtails – Oxen Shvantz Suppe

  1. Joan says:

    I love the web, simply just a moment back I was searching for a brand new pair of shoes and now I am here. This sounds so good, I’m going to get some ox-tails and make them. Thanks for posting.

  2. Titus Behrmann says:

    It’s our pleasure, Chef. You’re the one doing us a favor by writing them. Much love!

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