Title: Ochsenschwanzsuppe (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 T  Vegetable Oil
      8 c  Water
      1 t  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 t  Thyme; Dried, Crushed
      1 T  Unbleached Flour
      1 T  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.