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Ochsenschwanzsuppe (Ox Tail Soup)
6 Servings
2 lb ox tails,disjointed or
2 veal tails
1 onion,medium, 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,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.
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