Ochsenschwanzsuppe (Ox Tail Soup)

Ingredients

• 2 pound ox tails, disjointed or
• 1/2 cup carrots, diced
• 2 veal tails
• 1 cup celery, diced
• 1 onion; medium, sliced
• 1 bay leaf
• 2 tablespoon vegetable oil
• 1/2 cup tomatoes, drained
• 8 cup water
• 1 teaspoon thyme; dried, crushed
• 1 teaspoon salt
• 1 tablespoon unbleached flour
• 4 peppercorns
• 1 tablespoon butter or margarine
• 1/4 cup parsley, chopped
• 1/4 cup madeira wine

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.

Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Ochsenschwanzsuppe (Ox Tail Soup)