Ochsenschwanzsuppe

Ingredients

2 ox tails disjointed
2 veal tails
1 onion
30 ml vegetable oil
1,900 ml water
3 gr salt
4 peppercorns
7 gr parsley
65 gr carrots
100 gr celery
1 bay leaf
80 gr tomatoes
2 gr thyme
8 gr unbleached flour
14 gr butter
1/4 madeira

Instructions

In a 4 litre 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.