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Ochsenschwanzsuppe
(Oxtail Soup)
Servings: 6
2 lb oxtails, disjointed or 2 veal tails
1 onion, sliced
2 T vegetable oil
8 c water
1 t salt
4 peppercorns
1/4 c parsley, chopped
1/2 c carrots, diced
1 c celery, diced
1 bay leaf
1/2 c tomatoes
1 t thyme
1 T flour
1 T butter
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.
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Oxtail Soup 01