Ochsenschwanzsuppe(Ox Tail Soup)

* Exported from MasterCook *

OCHSENSCHWANZSUPPE (OX TAIL SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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