Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Ox tails; disjointed or 1/2 c Carrots; diced
2 ea Veal tails 1 c Celery; diced
1 ea Onion; medium, sliced 1 ea Bay leaf
2 T Vegetable oil 1/2 c Tomatoes; drained
8 c Water 1 t Thyme; dried, crushed
1 t Salt 1 T Unbleached flour
4 ea Peppercorns 1 T Butter or margarine
1/4 c Parsley; chopped 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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