Ingredients
- 4 peppercorns
- 2 ox tails disjointed
- 2 veal tails
- 1 onion
- 1 bay leaf
- 1/4 madeira
- 8 c water
- 1 c celery (diced)
- 1/2 c tomatoes (drained)
- 1/2 c carrots (diced)
- 2 tb vegetable oil
- 1 tb butter
- 1 tb unbleached flour
- 1/4 c parsley (chopped)
- 1 t salt
- 1 t thyme (dried)
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.