Total Time
5hrs 45mins
Prep 15 mins
Cook 5 hrs 30 mins

Ingredients Nutrition


  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.
  3. Cover and continue to simmer for 3 additional hours.
  4. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
  5. Strain stock and refrigerate for an hour or more.
  6. In a blender puree the edible meat and vegetables and reserve.
  7. Remove fat from top of stock and reheat.
  8. In a large, dry frypan brown flour over high heat.
  9. Cool slightly.
  10. Add the butter or margarine, blend.
  11. A little at a time, add the stock and vegetables.
  12. Correct seasoning and add madeira just before serving.


Most Helpful

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.

Lynn W August 12, 2002

I followed the recipe as closely as I could and found this soup to be excellent,tasty and filling. I didn't have a Madeira wine so I added a semi-sweet rose. Uhmm it was good. Instead of tomatoes I added some canned tomato sauce. All in all it was great!

Bill Campolongo February 24, 2002

I could not believe how wonderful this soup turned out. I served it to our relatives from out of state the day before Thanksgiving. We had no soup left over, even though several people requested it on Thanksgiving day. I have made it twice since then.

sabrina, east point May 13, 2002

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