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Ochsenschwanzsuppe (Ox Tail Soup)

2 lb Ox Tails; Disjointed OR
2 ea Veal Tails
1 ea Onion; Medium, Sliced
2 T Vegetable Oil
8 c Water
1 t Salt
4 ea Peppercorns
1/4 c Parsley; Chopped
1/2 c Carrots; Diced
1 c Celery; Diced
1 ea Bay Leaf
1/2 c Tomatoes; Drained
1 t Thyme; Dried, Crushed
1 T Unbleached Flour
1 T Butter or Margarine
1/4 c Madeira

In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
minutes. Add water, salt and peppercorns; simmer uncovered for about 2
hours. Cover and continue to simmer for 3 additional hours. Add the
parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue
simmering for 30 minutes longer or until the vegetables are tender.
Strain stock and refrigerate for an hour or more. In a blender puree the
edible meat and vegetables and reserve. Remove fat from top of stock and
reheat. In a large, dry frypan brown flour over high heat. Cool
slightly. Add the butter or margarine, blend. A little at a time, add
the stock and vegetables. Correct seasoning and add Madeira just before
serving.

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