Ox Tail Soup

Ingredients:

• 2 pounds Ox tails -- disjointed or
• 2 each Veal tails
• 1 each Onion- medium -- sliced
• 2 tablespoons Vegetable oil
• 8 cups Water
• 1 teaspoon Salt
• 4 each Peppercorns
• 1/4 cup Parsley -- chopped
• 1/2 cup Carrots -- diced
• 1 cup Celery -- diced
• 1 each Bay leaf
• 1/2 cup Tomatoes -- drained
• 1 teaspoon Thyme- dried -- crushed
• 1 tablespoon Unbleached flour
• 1 tablespoon Butter or margarine
• 1/4 cup Madeira

Preparation:

• 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.