Ochsenschwanzsuppe (Oxtail Soup)

Ingredients

• 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

Directions

1. 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. 2

   Add the parsley, carrots, celery, bay leaf, tomatoes,and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.

3. 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. 4

   In a large frypan brown flour over high heat. Cool slightly. Add butter, blend.

5. 5

   A little at a time add the stock and vegetables. Correct seasoning to taste and add madeira just before serving.