Ingredients
- 4 peppercorns
- 2 veal tails
- 2 ox-tails
- 1 onion
- 1 bay leaf
- 1/4 madeira
- 3,400 gr dutch oven brown oxtail
- 1,900 ml water
- 100 gr celery
- 80 gr tomatoes
- 65 gr carrots
- 10 ml vegetable oil
- 7 gr parsley
- 5 gr butter
- 3 gr salt
- 3 gr unbleached flour
- 2 gr thyme
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.