Title: Ox tail soup
 Categories: German, Soups
      Yield: 6 Servings
 
      2 lb Ox tails; disjointed or
      2 ea Veal tails
      1 ea Onion; medium, sliced
      2 tb Vegetable oil
      8 c  Water
      1 ts Salt
      4 ea Peppercorns
    1/4 c  Parsley; chopped
    1/2 c  Carrots; diced
      1 c  Celery; diced
      1 ea Bay leaf
    1/2 c  Tomatoes; drained
      1 ts Thyme; dried, crushed
      1 tb Unbleached flour
      1 tb Butter or margarine
    1/4 c  Madeira
 
  In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several
  minutes.  Add water, salt and peppercorns; simmer uncovered for about
  2 hours. Cover and continue to simmer for 3 additional hours. Add 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.