Oxtail Soup

• lbs oxtails, disjointed or 2 veal tails↗2
• tablespoons vegetable oil↗2
• medium onion, sliced↗1
• teaspoon salt↗1
• cups water↗8
• cup parsley, chopped↗1⁄4
• peppercorns↗4
• cup celery, diced↗1
• cup carrot, diced↗1⁄2
• cup tomatoes, drained↗1⁄2
• bay leaf↗1
• tablespoon unbleached flour↗1
• teaspoon thyme, dried, crushed↗1
• cup madeira wine↗1⁄4
• tablespoon butter or 1 tablespoon margarine↗1

Step-by-step instructions

1. 1

   In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes.

2. 2

   Add water, salt and peppercorns; simmer uncovered for about 2 hours.

3. 3

   Cover and continue to simmer for 3 additional hours.

4. 4

   Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.

5. 5

   Strain stock and refrigerate for an hour or more.

6. 6

   In a blender puree the edible meat and vegetables and reserve.

7. 7

   Remove fat from top of stock and reheat.

8. 8

   In a large, dry frypan brown flour over high heat.

9. 9

   Cool slightly.

10. 10

    Add the butter or margarine, blend.

11. 11

    A little at a time, add the stock and vegetables.

12. 12

    Correct seasoning and add madeira just before serving.