|2 pounds||Ox Tails; Disjointed|
|1 each||Onion; Medium, Sliced|
|½ cup||Carrots; Diced|
|1 each||Bay Leaf|
|1 teaspoon||Thyme; Dried, Crushed|
|1 tablespoon||Butter or Margarine|
|2 tablespoons||Vegetable Oil|
|¼ cup||Parsley; Chopped|
|1 cup||Celery; Diced|
|½ cup||Tomatoes; Drained|
|1 tablespoon||Unbleached Flour|
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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