Oxtail Soup

Total Time: 5 hrs 45 mins Preparation Time: 15 mins Cook Time: 5 hrs 30 mins

Ingredients

• Servings: 6
• 2 lbs oxtails, disjointed or 2 veal tails
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 1 teaspoon salt
• 8 cups water
• 1/4 cup parsley, chopped
• 4 peppercorns
• 1 cup celery, diced
• 1/2 cup carrot, diced
• 1/2 cup tomato, drained
• 1 bay leaf
• 1 tablespoon unbleached flour
• 1 teaspoon thyme, dried, crushed
• 1/4 cup madeira wine
• 1 tablespoon butter or 1 tablespoon margarine

Recipe

• 1 in a 4-quart dutch oven brown oxtail and onion in hot oil for several minutes.
• 2 add water, salt and peppercorns; simmer uncovered for about 2 hours.
• 3 cover and continue to simmer for 3 additional hours.
• 4 add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
• 5 strain stock and refrigerate for an hour or more.
• 6 in a blender puree the edible meat and vegetables and reserve.
• 7 remove fat from top of stock and reheat.
• 8 in a large, dry frypan brown flour over high heat.
• 9 cool slightly.
• 10 add the butter or margarine, blend.
• 11 a little at a time, add the stock and vegetables.
• 12 correct seasoning and add madeira just before serving.