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How To make Ochsenschwanzsuppe(Ox Tail Soup)

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2 lb Ox Tails

Disjointed OR
2 ea Veal Tails
1 ea Onion :

Medium, Sliced
2 tb Vegetable Oil
8 c Water
1 t Salt
4 ea Peppercorns
1/4 c Parsley

Chopped
1/2 c Carrots :

Diced
1 c Celery

Diced
1 ea Bay Leaf
1/2 c Tomatoes :

Drained
1 t Thyme -- Dried, Crushed
1 tb Unbleached Flour
1 tb Butter or Margarine
1/4 c 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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