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Receta Ochsenschwanzsuppe (Ox Tail Soup)
by Global Cookbook

Ochsenschwanzsuppe (Ox Tail Soup)
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Ingredientes

  • 2 lb Ox Tails, Disjointed Or possibly
  • 2 x Veal Tails
  • 1 x Onion, Medium, Sliced
  • 2 tsp Vegetable Oil
  • 8 c. Water
  • 1 tsp Salt
  • 4 x Peppercorns
  • 1/4 c. Parsley, Minced
  • 1/2 c. Carrots, Diced
  • 1 c. Celery, Diced
  • 1 x Bay Leaf
  • 1/2 c. Tomatoes, Liquid removed
  • 1 tsp Thyme, Dry, Crushed
  • 1 tsp Unbleached Flour
  • 1 tsp Butter or possibly Margarine
  • 1/4 c. Madeira

Direcciones

  1. In a 4-qt Dutch Oven brown oxtail and onion in warm oil for several min. Add in water, salt and peppercorns; simmer uncovered for about 2 hrs.
  2. Cover and continue to simmer for 3 additional hrs.
  3. Add in the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 min longer or possibly till the vegetables are tender. Strain stock and chill for an hour or possibly 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. Cold slightly.
  4. Add in the butter or possibly margarine, blend. A little at a time, add in the stock and vegetables. Correct seasoning and add in madeira just before serving.