Ochsenschwanzsuppe (Ox Tail Soup)

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Title: Ochsenschwanzsuppe (Ox Tail Soup)
Categories: German, Soups/stews, Veal
Yield: 6 servings

2 lb Ox Tails; Disjointed OR 1/2 c Carrots; Diced
2 ea Veal Tails 1 c Celery; Diced
1 ea Onion; Medium, Sliced 1 ea Bay Leaf
2 tb Vegetable Oil 1/2 c Tomatoes; Drained
8 c Water 1 ts Thyme; Dried, Crushed
1 ts Salt 1 tb Unbleached Flour
4 ea Peppercorns 1 tb Butter or Margarine
1/4 c Parsley; Chopped 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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