Title: Ochsenschwanzsuppe (Ox Tail Soup)
Categories: German Soup
Yield: 6 Servings
| 2 | lb | Ox Tails; Disjointed OR |
| 2 | | Veal Tails |
| 1 | | Onion; Medium, Sliced |
| 2 | tb | Vegetable Oil |
| 8 | c | Water |
| 1 | ts | Salt |
| 4 | | Peppercorns |
| 1/4 | c | Parsley; Chopped |
| 1/2 | c | Carrots; Diced |
| 1 | c | Celery; Diced |
| 1 | | Bay Leaf |
| 1/2 | c | Tomatoes; Drained |
| 1 | ts | 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.