Ochsenschwanzsuppe (Ox Tail Soup)

 

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------------- Recipe Extracted from Meal-Master (tm) Database --------------

 

     Title: Ochsenschwanzsuppe (Ox Tail Soup)

Categories: German Soups    

  Servings:  6

      2 lb Ox Tails; Disjointed OR 

      2 ea Veal Tails 

      1 ea Onion; Medium, Sliced 

      2 T  Vegetable Oil 

      8 c  Water 

      1 t  Salt 

      4 ea Peppercorns 

    1/4 c  Parsley; Chopped 

    1/2 c  Carrots; Diced 

      1 c  Celery; Diced 

      1 ea Bay Leaf 

    1/2 c  Tomatoes; Drained 

      1 t  Thyme; Dried, Crushed 

      1 T  Unbleached Flour 

      1 T  Butter or Margarine 

    1/4 c  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.