Shelly's Recipe

OX TAIL SOUP

Category: Soups

2 lb ox tails, disjointed
1 medium onion, sliced
2 tbsp vegetable oil
8 cups water
1 tsp salt
4 peppercorns
1/4 cup parsley, chopped
1/2 cup carrots; diced
1 cup celery, diced
1 bay leaf
1/2 cup tomatoes, drained
1 tsp dried thyme, crushed
1 tbsp flour
1 tbsp butter
1/4 cup Madeira

In a Dutch oven, brown oxtail and onion in hot oil for several minutes. Add next 3 ingredients; simmer uncovered for about 2 hours. Cover and continue to simmer for an additional 3 hours.

Add next 6 ingredients; continue simmering for 30 minutes longer or until vegetables are tender. Strain stock and refrigerate for an hour or more.

In a food processor, puree edible meat and vegetables and reserve. Remove fat from top of stock and reheat.

In a large pan, brown flour over high heat. Cool slightly. Add butter and blend. A little at a time, add stock and vegetables. Correct seasoning and add Madeira just before serving.