Ochsenschwanzsuppe (Oxtail Soup)

Chabear01's Note:

Sometime back I saw a post requesting this recipe, which I was able to locate, but now can't find the request...go figure! So gonna post it now and hope someday to find who asked for it.

• Total Time: 7 hrs 15 mins
• Prep Time: 45 mins
• Cook Time: 6 hrs 30 mins

Ingredients:

Servings: 6

• 2 lbs oxtails, disjointed or 2 veal tails
• 1 medium onion , sliced
• 2 tablespoons vegetable oil
• 8 cups water
• 1 teaspoon salt
• 4 peppercorns
• ¼ cup parsley , chopped
• ½ cup carrot , diced
• 1 cup celery , diced
• 1 bay leaf
• ½ cup tomato , drained
• 1 teaspoon dried thyme , crushed
• 1 tablespoon unbleached flour
• 1 tablespoon butter
• ¼ cup madeira wine

Directions:

1. In a 4 quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered about 2 hours. Cover and continue to simmer for 3 additional hours.
2. Add the parsley, carrots, celery, bay leaf, tomatoes,and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
3. 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.
4. In a large frypan brown flour over high heat. Cool slightly. Add butter, blend.
5. A little at a time add the stock and vegetables. Correct seasoning to taste and add madeira just before serving.