ochsenschwanzsuppe (ox tail soup)
| Measure | Ingredient |
|---|---|
| 2 pounds | Ox Tails; Disjointed OR |
| 2 eaches | Veal Tails |
| 1 each | Onion; Medium, Sliced |
| 2 tablespoons | Vegetable Oil |
| 8 cups | Water |
| 1 teaspoon | Salt |
| 4 eaches | Peppercorns |
| ¼ cup | Parsley; Chopped |
| ½ cup | Carrots; Diced |
| 1 cup | Celery; Diced |
| 1 each | Bay Leaf |
| ½ cup | Tomatoes; Drained |
| 1 teaspoon | Thyme; Dried, Crushed |
| 1 tablespoon | Unbleached Flour |
| 1 tablespoon | Butter or Margarine |
| ¼ cup | Madeira |
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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