main : soup and stew recipes absolutely cooking  main  assortments  barbecue & grilled  beverages  chocolate  dairy food  dipping & topping  family choice  favorite countries  fish & seafood  holidays  kids meal  main dish  meat  microwave  noodles  pasta  poultry  quick meal  rice  salad  side dish  soups  special diets  vegetables   Oxtail Soup Send this Recipe Printer Version Servings: Not Available Time to make: Not Available Calories per Servings: Not Available INGREDIENTS: 2 lb Ox Tails; Disjointed OR 1/2 cup Carrots; Diced 2 each Veal Tails 1 cup Celery; Diced 1 each Onion; Medium, Sliced 1 each Bay Leaf 2 tbl Vegetable Oil 1/2 cup Tomatoes; Drained 8 cup Water 1 tsp Thyme; Dried, Crushed 1 tsp Salt 1 tbsp Unbleached Flour 4 each Peppercorns 1 tbsp Butter or Margarine 1/4 cup Parsley; Chopped 1/4 cup Madeira STEP BY STEP: 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. related recipes Corn Soup Pumpkin Soup Asparagus Soup Tomato Soup Cake Tomato Spinach Soup Creamed Caulliflower Soup Creme Caramel Onion Soup Korean Chicken Soup   Copyright ©2000-2006. Absolutely Cooking ALL RIGHTS RESERVED