Ochsenschwanzsuppe (ox tail soup)

 
                     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.
  
 
 
                    - - - - - - - - - - - - - - - - - -