Ochsenschwanzsuppe (Ox Tail Soup)

Ingredients:

• 2 lb. Ox Tails; Disjointed OR 2 Veal Tails
• 1 Onion; Medium, Sliced
• 2 T Vegetable Oil
• 8 c Water
• 1 t Salt
• 4 Peppercorns
• 1/4 c Parsley; Chopped
• 1/2 c Carrots; Diced
• 1 c Celery; Diced
• 1 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
  

Directions:

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