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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
- 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.
- Cover and continue to simmer for 3 additional hrs.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 385g | |
| Recipe makes 6 servings | |
| Calories 55 | |
| Calories from Fat 20 | 36% |
| Total Fat 2.32g | 3% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.04g | |
| Cholesterol 2mg | 1% |
| Sodium 427mg | 18% |
| Potassium 148mg | 4% |
| Total Carbs 5.77g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.51g | 2% |
| Protein 0.68g | 1% |
