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  Ox Tail Soup
  Category: German
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 548
Ingredients:
2 lb Ox tails, disjointed or
2 each Veal tails
1 each Onion, medium, sliced
2 tbsp Vegetable oil
8 cup Water
1 tsp Salt
4 each Peppercorns
1/4 cup Parsley, chopped
1/2 cup Carrots, diced
1 cup Celery, diced
1 each Bay leaf
1/2 cup Tomatoes, drained
1 tsp Thyme, dried, crushed
1 tbsp Unbleached flour
1 tbsp Butter or margarine
1/4 cup Madeira
Instructions:
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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