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.