Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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