Ochsenschwanzsuppe (Ox Tail Soup)

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.