Ochsenschwanzsuppe (oxtail Soup)

Total Time: 7 hrs 15 mins Preparation Time: 45 mins Cook Time: 6 hrs 30 mins

Ingredients

• Servings: 6
• 2 lbs oxtails, disjointed or 2 veal tails
• 1 medium onion, sliced
• 2 tablespoons vegetable oil
• 8 cups water
• 1 teaspoon salt
• 4 peppercorns
• 1/4 cup parsley, chopped
• 1/2 cup carrot, diced
• 1 cup celery, diced
• 1 bay leaf
• 1/2 cup tomato, drained
• 1 teaspoon dried thyme, crushed
• 1 tablespoon unbleached flour
• 1 tablespoon butter
• 1/4 cup madeira wine

Recipe

• 1 in a 4 quart dutch oven brown oxtail and onion in hot oil for several minutes. add water, salt and peppercorns; simmer uncovered about 2 hours. cover and continue to simmer for 3 additional hours.
• 2 add the parsley, carrots, celery, bay leaf, tomatoes,and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
• 3 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.
• 4 in a large frypan brown flour over high heat. cool slightly. add butter, blend.
• 5 a little at a time add the stock and vegetables. correct seasoning to taste and add madeira just before serving.