Manufaktur U My strongest oxtail soup. Clear oxtail soup with marrow dumplings and morels, refined with red wine, sherry, and Madeira.
Manufaktur U My strongest oxtail soup is a clear, hearty meat broth made from soup bones and oxtail with 10% marrow dumplings made from meat farce and morels. Red wine, sherry, and Madeira give it its characteristic seasoning. It comes ready to serve in a 400 ml tin can.
Oxtail soup from Manufaktur U is an appetizer soup just like the kind that used to be served on Sundays before the roast. The name reveals the most important ingredient: the tail of the beef, which releases plenty of flavor and gelatin into the broth when simmered. Together with soup bones, celery, carrots, leeks, and onions, this creates a rich stock. In our version, the soup remains clear and is served with a garnish, rather than being thickened. This garnish consists of marrow dumplings made from meat farce and morels, which make up 10% of the can. The broth is perfected by three wines: red wine, sherry, and Madeira. It is seasoned with salt, pepper, and spices, including mustard seed and celery. Along with the goulash soup, it has been our bestseller among soups for years.
Taste: deep broth, a hint of sweetness from the Madeira, mushroom note in the dumplings
My strongest oxtail soup first tastes of rich, meaty broth. The oxtail provides a depth that goes beyond a simple beef broth. It is best enjoyed when you serve the soup piping hot. The root vegetables provide balance in the background. Then the wines come into play. The red wine provides color and a fine tartness, while sherry and Madeira bring a nutty, slightly sweet note, just as it belongs in a classic oxtail soup.
The marrow dumplings are soft and savory. The morels inside give them an earthy mushroom note that pairs well with the wines. Because the soup is clear, you taste the broth and the garnish individually, rather than having everything disappear into a thick binding. This makes it light enough for the start of a menu while still being rich in flavor.
With its spicy wine note, the soup is more for adults. Those looking for a mild, child-friendly broth will find it too strong.
Use: as an appetizer in a menu or as a light meal
The soup is ready to serve. Pour the contents of the can into a pot and warm it up slowly while stirring until it is hot. The broth does not need to boil vigorously, which keeps the marrow dumplings nicely intact. As an appetizer, one can is enough for two small cups or bowls. As a meal for one person, eat it with bread on the side.
The oxtail soup looks best in preheated soup cups. A few strips of chives or some finely chopped parsley on top are enough. Toasted white bread cubes or a crusty baguette go well with it. In a menu, it sits before a Sunday roast, roulades, or a braised dish. At a dinner with guests, it takes one course off your hands, so you can focus entirely on the main course.
For a festive menu, you can easily upgrade the soup. Cut a carrot, a piece of leek, and some celeriac into fine strips and let them steep in the hot broth for the last few minutes. This gives the soup extra color and crunch, and one can easily becomes three small appetizer portions.
It is also good for a quiet evening alone. A hot cup of broth with marrow dumplings and a piece of bread make for a light dinner. Unopened, the can keeps without refrigeration for up to two years; the best-before date is on the can. Transfer any opened leftovers to a container with a lid and store them in the refrigerator.
Our tip: During your next feast, place a small splash of sherry next to the soup cups. If you like, add a few drops to the hot broth at the table and taste how the wine note flourishes once more.
Origin: conceived in Nordhorn, cooked in a manufactory
Behind Manufaktur U are Kerstin and Stephan Uhlenbusch. Stephan is the owner of Leni & Hans in Nordhorn, and Kerstin had the idea for their own soup brand. The two developed the recipes, including this oxtail soup with the trio of red wine, sherry, and Madeira. This makes the soup an in-house brand of Leni & Hans.
It is cooked for us. A manufactory that Kerstin and Stephan selected specifically for Manufaktur U carries out the recipes and fills the soups into tin cans. The can has a practical advantage: the soup does not need a refrigerator when unopened and is easy to store and ship.
On the paper banderole is the lettering "UHLENBUSCH manufaktur • delikatessen", below it the variety name "Meine stärkste Ochsenschwanzsuppe". Uhlenbusch is the family name of the two founders. Every variety in the series bears such a personal name in the first-person form, from the potato soup to the game cream soup.
For whom: for lovers of classic appetizers and hearty broths
The oxtail soup is perfect for everyone who likes a classic appetizer and does not want to boil broth for hours. It is a good choice for holidays, family meals, and multi-course menus. As a gift, it is well-received by people who appreciate traditional home-style cooking. The 400 ml can is also a suitable size for those who live alone and still want to put a good appetizer on the table. It is enough for one evening and does not leave large leftovers. For the holidays, there is also the Festive soup with beef and savory custard, and for the autumn, the Game cream soup with venison dumplings. You can find the whole series on our page for Manufaktur U.
Allergen information: The list of ingredients mentions celery and mustard as allergens; the label on the can is binding. The soup is not suitable for a vegetarian diet, as the broth and marrow dumplings contain meat.
A clear oxtail soup with marrow dumplings, morels, and the trio of red wine, sherry, and Madeira – the appetizer from the 400 ml can for Sundays and holidays.
