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