Ochsenschwanzsuppe (ox Tail Soup)

Ingredients:

2 lb Ox Tails; Disjointed OR
1 tb Butter or Margarine
1 tb Unbleached Flour
1 ts Thyme; Dried, Crushed
1/2 c Tomatoes; Drained
1 Bay Leaf
1 c Celery; Diced
1/2 c Carrots; Diced
1/4 c Parsley; Chopped
4 Peppercorns
1 ts Salt
8 c Water
2 tb Vegetable Oil
1 Onion; Medium, Sliced
2 Veal Tails
1/4 c Madeira

Method:

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.