Ochsenschwanzsuppe
(Ox Tail Soup)

6 Servings Ingredients: 2 lb ox tails,disjointed or 1 onion,medium, sliced 2 T vegetable oil 8 c water 1 t 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 t thyme,dried, crushed 1 T unbleached flour 1 T butter (or margarine) 1/4 c madeira printer friendly

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. Cover and continue to simmer for 3 additional
hours.

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

4. Strain stock and refrigerate for an hour or more.

5. In a blender puree the edible meat and vegetables and reserve.

6. 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.