1. In a 4 quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered about 2 hours. Cover and continue to simmer for 3 additional hours. 2. Add the parsley, carrots, celery, bay leaf, tomatoes,and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. 3. 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. 4. In a large frypan brown flour over high heat. Cool slightly. Add butter, blend. 5. A little at a time add the stock and vegetables. Correct seasoning to taste and add madeira just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
