*  Exported from  MasterCook  *

                    Ochsenschwanzsuppe (Ox Tail Soup)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : German                           Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pound         Ox Tails -- Disjointed OR
     1/2  cup           Carrots -- Diced
   2                    Veal Tails
   1      cup           Celery -- Diced
   1                    Onion; Medium -- Sliced
   1                    Bay Leaf
   2      tablespoon    Vegetable Oil
     1/2  cup           Tomatoes -- Drained
   8      cup           Water
   1      teaspoon      Thyme; Dried -- Crushed
   1      teaspoon      Salt
   1      tablespoon    Unbleached Flour
   4                    Peppercorns
   1      tablespoon    Butter or Margarine
     1/4  cup           Parsley -- Chopped
     1/4  cup           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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