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Oxtail Soup

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5hrs 45mins

Ingredients Nutrition


  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.

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