MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Ox Tail Soup
 Categories: German, Soups
      Yield: 6 Portionen
 
      2 lb Ox tails; disjointed or
      1    Onion; medium, sliced
      8 c  Water
      4    Peppercorns
    1/2 c  Carrots; diced
      1    Bay leaf
      1 ts Thyme; dried, crushed
      1 tb Butter or margarine
      2    Veal tails
      2 tb Vegetable oil
      1 ts Salt
    1/4 c  Parsley; chopped
      1 c  Celery; diced
    1/2 c  Tomatoes; drained
      1 tb Unbleached flour
    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.
 
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