Oxtail Soup - cooking recipe

Ingredients

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

Preparation

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.