Oxtail Soup

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

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.
12. Correct seasoning and add madeira just before serving.

oxtails, vegetable oil, onion, salt, water, parsley, peppercorns, celery, carrot, tomatoes, bay leaf, flour, thyme, madeira wine, butter

Taken from www.food.com/recipe/oxtail-soup-7846 (may not work)