*  Exported from  MasterCook  *
 
                     Ochsenschwanzsuppe (Ox Tail Soup)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : German                           Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pound         Ox Tails -- Disjointed OR
      1/2  cup           Carrots -- Diced
    2                    Veal Tails
    1      cup           Celery -- Diced
    1                    Onion; Medium -- Sliced
    1                    Bay Leaf
    2      tablespoon    Vegetable Oil
      1/2  cup           Tomatoes -- Drained
    8      cup           Water
    1      teaspoon      Thyme; Dried -- Crushed
    1      teaspoon      Salt
    1      tablespoon    Unbleached Flour
    4                    Peppercorns
    1      tablespoon    Butter or Margarine
      1/4  cup           Parsley -- Chopped
      1/4  cup           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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