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OCHSENSCHWANZSUPPE (OX TAIL SOUP)

Category:    German, Soups, Desserts
Yield:6 servings
 
      2 lb Ox Tails; Disjointed OR           1/2 c  Carrots; Diced
      2 ea Veal Tails                          1 c  Celery; Diced
      1 ea Onion; Medium, Sliced               1 ea Bay Leaf
      2 tb Vegetable Oil                     1/2 c  Tomatoes; Drained
      8 c  Water                               1 ts Thyme; Dried, Crushed
      1 ts Salt                                1 tb Unbleached Flour
      4 ea Peppercorns                         1 tb Butter or Margarine
    1/4 c  Parsley; Chopped                  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
  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.
 

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