Ochsenschwanzsuppe (Ox Tail Soup)

Ochsenschwanzsuppe (Ox Tail Soup)

Servings: 6

Ingredients:

2 lb Ox Tails; Disjointed OR

1/2 c Carrots; Diced

2 ea Veal Tails

1 c Celery; Diced

1 ea Onion; Medium, Sliced

1 ea Bay Leaf

2 tb Vegetable Oil

1/2 c Tomatoes; Drained

8 c Water

1 ts Thyme; Dried, Crushed

1 ts Salt

1 tb Unbleached Flour

4 ea Peppercorns

1 tb Butter or Margarine

1/4 c Parsley; Chopped

1/4 c 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.