Ochsenschwanzsuppe(Ox Tail Soup)

* Exported from MasterCook *

Ochsenschwanzsuppe (Ox Tail Soup)

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

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

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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