Oxtail Soup

2 lb Ox Tails; Disjointed OR 2 Veal Tails

1 ea Onion; Medium, Sliced

2 Tbsp Vegetable Oil

8 cup Water

1 tsp Salt

4 Peppercorns

¼ cup Parsley; Chopped

½ cup Carrots; Diced

1 cup Celery; Diced

1 Bay Leaf

½ cup Tomatoes; Drained

1 tsp Thyme; Dried, Crushed

1 Tbsp Unbleached Flour

1 Tbsp Butter or Margarine

½ cup Madeira (wine)

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.

6 servings

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