Ochsenschwanzsuppe (Ox Tail Soup)

Recipe Ingredients

2 lbs	908g / 32oz	Ox tails - disjointed or
1/2 cup	55g / 1.9oz	Carrots - diced
2		Veal tails
1 cup	110g / 3.9oz	Celery - diced
1		Onion; medium - sliced
1		Bay leaf
2 tablespoons	30ml	Vegetable oil
1/2 cup	31g / 1.1oz	Tomatoes - drained
8 cups	1896ml	Water
1 teaspoon	5ml	Thyme; dried - crushed
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Unbleached flour
4		Peppercorns
1 tablespoon	15ml	Butter or margarine
1/4 cup	36g / 1.3oz	Parsley - chopped
1/4 cup	59ml	Madeira

Recipe Instructions

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 frying pan 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.

Source:
Bill Wight

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