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.
