Ochsenschwanzsuppe (ox tail soup)
6 servings
Ingredients
| Quantity | 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 |
Directions
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.