Ochsenschwanzsuppe (ox tail soup)
Yield: 6 Servings
Ingredients:
- 2 lb Ox Tails; Disjointed OR
- 2 ea Veal Tails
- 1 ea Onion; Medium Sliced
- 2 tb Vegetable Oil
- 8 c Water
- 1 ts Salt
- 4 ea Peppercorns
- 1/4 c Parsley; Chopped
- 1/2 c Carrots; Diced
- 1 c Celery; Diced
- 1 ea 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 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
Instructions:
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.
