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Ochsenschwanzsuppe Ox Tail Soup

Recipe name:
Ochsenschwanzsuppe Ox Tail Soup

Recipe category:
Soups

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Recipe details: Ochsenschwanzsuppe(Ox Tail Soup)

2 lb Ox Tails -- Disjointed OR 2 ea Veal Tails 1 ea Onion -- Medium, Sliced 2 tb 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 tb Unbleached Flour 1 tb 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.

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Ochsenschwanzsuppe Ox Tail Soup

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