| 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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