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Yield: 6 Servings
Ingredients:
* 2 lb Ox tails; disjointed or
* 2 ea Veal tails
* 1 ea Onion; medium sliced
* 2 tb Vegetable oil
* 8 c Water
* 1 ts Salt
* 4 ea Peppercorns
* 1/4 c Parsley; chopped
* 1/2 c Carrots; diced
* 1 c Celery; diced
* 1 ea Bay leaf
* 1/2 c Tomatoes; drained
* 1 ts Thyme; dried crushed
* 1 tb Unbleached flour
* 1 tb Butter or margarine
* 1/4 c Madeira
Instructions:
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.
Ingredients:
* 2 lb Ox tails; disjointed or
* 2 ea Veal tails
* 1 ea Onion; medium sliced
* 2 tb Vegetable oil
* 8 c Water
* 1 ts Salt
* 4 ea Peppercorns
* 1/4 c Parsley; chopped
* 1/2 c Carrots; diced
* 1 c Celery; diced
* 1 ea Bay leaf
* 1/2 c Tomatoes; drained
* 1 ts Thyme; dried crushed
* 1 tb Unbleached flour
* 1 tb Butter or margarine
* 1/4 c Madeira
Instructions:
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.
