Top Review by Lynn W
I added an extra table spoon of Lowery's Season Salt and 1/2 cream... that little extra helped balance out the soup. Also, when I blended the meat and vegies I had a strange thick floating layer on the soup... It was a bit scary. An extra 2 hours of cooking helped the soup become smooth and incorporate this layer... Next time, I think I'll blend 1/2 the vegies and retain the other 1/2 of the vegies and all the meat to make it a thick and chunky soup.
- 2 lbs oxtails, disjointed or 2 veal tails
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 1 teaspoon salt
- 8 cups water
- 1⁄4 cup parsley, chopped
- 4 peppercorns
- 1 cup celery, diced
- 1⁄2 cup carrot, diced
- 1⁄2 cup tomatoes, drained
- 1 bay leaf
- 1 tablespoon unbleached flour
- 1 teaspoon thyme, dried, crushed
- 1⁄4 cup madeira wine
- 1 tablespoon butter or 1 tablespoon margarine
Directions See How It's Made
- 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.