Ox Tail Soup

• 2 pounds ox tails disjointed
• 2 each veal tails
• 1 each onions sliced
• 2 tablespoons vegetable oil
• 8 cups water
• 1 teaspoon salt
• 4 each peppercorns
• 1/4 cup parsley leaves chopped
• 1/2 cup carrots diced
• 1 cup celery diced
• 1 each bay leaves
• 1/2 cup tomatoes drained
• 1 teaspoon thyme dried, crushed
• 1 tablespoon flour, unbleached all-purpose
• 1 tablespoon butter or margarine
• 1/4 cup madeira wine

1. In a 4 quart Dutch Oven brown oxtail and onion in hot oil for several minutes.
2. Add water, salt and peppercorns; simmer uncovered for about 2 hours.
3. Cover and continue to simmer for 3 additional hours.
4. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
5. Strain stock and refrigerate for an hour or more.
6. In a blender puree the edible meat and vegetables and reserve.
7. Remove fat from top of stock and reheat.
8. In a large, dry frypan brown flour over high heat.
9. Cool slightly.
10. Add the butter or margarine, blend.
11. A little at a time, add the stock and vegetables.

veal tails, onions, vegetable oil, water, salt, peppercorns, parsley, carrots, celery, bay leaves, tomatoes, thyme, flour, butter, madeira wine

Taken from recipeland.com/recipe/v/ox-tail-soup-36884 (may not work)