Ox tail soup

Yield: 6 servings

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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