Oxtail Soup

Directions

1. 1
   In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes.
2. 2
   Add water, salt and peppercorns; simmer uncovered for about 2 hours.
3. 3
   Cover and continue to simmer for 3 additional hours.
4. 4
   Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
5. 5
   Strain stock and refrigerate for an hour or more.
6. 6
   In a blender puree the edible meat and vegetables and reserve.
7. 7
   Remove fat from top of stock and reheat.
8. 8
   In a large, dry frypan brown flour over high heat.
9. 9
   Cool slightly.
10. 10
    Add the butter or margarine, blend.
11. 11
    A little at a time, add the stock and vegetables.
12. 12
    Correct seasoning and add madeira just before serving.