Ox Tail Soup

Ox Tail Soup Ingredients

2 lb Ox tails; disjointed or	1/2 c Carrots; diced
2 Veal tails	1 c Celery; diced
1 Onion; medium, sliced	1 Bay leaf
2 tb Vegetable oil	1/2 c Tomatoes; drained
8 c Water	1 ts Thyme; dried, crushed
1 ts Salt	1 tb Unbleached flour
4 Peppercorns	1 tb Butter or margarine
1/4 c Parsley; chopped	1/4 c Madeira

Instructions for Ox Tail Soup

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: SoupCuisine: German

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