Cooking Recipe Ox Tail Soup
Recipe Ingredients
Directions
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.