OCHSENSCHWANZSUPPE
(Ox Tail Soup)
2 pounds ox tails, disjointed
1 medium onion, sliced
2 tablespoons vegetable oil
8 cups water
1 teaspoon salt
4 peppercorns
1/4 cup chopped parsley
1/2 cup diced carrots
1 cup diced celery
1 bay leaf
1/2 drained tomatoes
1 teaspoon dried thyme, crushed
1 tablespoon unbleached flour
1 tablespoon butter or margarine
1/4 cup Madeira
In a 4-quart Dutch Oven brown ox tails 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 frying
pan 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.