| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | German | German, Soups | 6 | Servings |
INGREDIENTS
| 2 | lb | Ox Tails; Disjointed OR |
| 2 | Veal Tails | |
| 1 | Onion; Medium, Sliced | |
| 2 | tb | Vegetable Oil |
| 8 | c | Water |
| 1 | ts | 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 | ts | Thyme; Dried, Crushed |
| 1 | tb | Unbleached Flour |
| 1 | tb | Butter or Margarine |
| 1/4 | c | Madeira |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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