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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
2 lbs oxtails, disjointed or 2 veal tails |
2 tablespoons vegetable oil |
1 medium onion, sliced |
1 teaspoon salt |
8 cups water |
1/4 cup parsley, chopped |
4 peppercorns |
1 cup celery, diced |
1/2 cup carrot, diced |
1/2 cup tomato, drained |
1 bay leaf |
1 tablespoon unbleached flour |
1 teaspoon thyme, dried, crushed |
1/4 cup madeira wine |
1 tablespoon butter or 1 tablespoon margarine |
Directions:
1. In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes.
2. Add water, salt and peppercorns; simmer uncovered for about 2 hours.
3. Cover and continue to simmer for 3 additional hours.
4. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
5. Strain stock and refrigerate for an hour or more.
6. In a blender puree the edible meat and vegetables and reserve.
7. Remove fat from top of stock and reheat.
8. In a large, dry frypan brown flour over high heat.
9. Cool slightly.
10. Add the butter or margarine, blend.
11. A little at a time, add the stock and vegetables.
12. Correct seasoning and add madeira just before serving.
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