Oxtail Soup

Oxtail Soup
Recipe Number: 725
Contributor: Snowy Owl

Serves: 8
Calories Per Serving:
Preparation Time:
Difficulty: Average

Ingredients:

2 pounds oxtail, cut into 2? pieces
Flour for dredge
1 medium onion, sliced
2 tablespoons oil
8 cups water
1 teaspoon salt
4 whole peppercorns
? cup fresh parsley, chopped
? cup carrots, diced
1 cup celery, diced
1 bay leaf
? cup tomatoes, drained
1 teaspoon dried thyme
1 tablespoon flour
1 tablespoon butter or margarine
? cup Madeira,, (or a suitable substitute)

Cooking Instructions:

Dredge oxtails in flour. In a Dutch oven, brown the oxtail and onion in hot oil several minutes. Add water, salt, and peppercorns, and simmer uncovered about 5 hours. Add parsley, carrots, celery, bay leaf, tomatoes, and thyme and simmer about 30 minutes, or until the vegetables are tender.

Strain stock and refrigerate for at least 1 hour.

Remove the edible meat from the bones. Add the meat and vegetables to a food processor and puree.

Remove the fat from the top of the cooled stock and reheat.

In a large frying pan, dry roast 1 tablespoon of flour over high heat, and allow to cool slightly. Add butter and blend. Slowly add the stock and pureed vegetables, stir, and correct the seasoning if necessary. Add the Madeira just before serving.