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| 2 | pounds | oxtails | disjointed, or veal tails |
| 1 | each | onion | medium, sliced |
| 2 | tablespoons | vegetable oil | |
| 8 | cups | water | |
| 1 | teaspoon | salt | |
| 4 | each | peppercorns | |
| 1/4 | cup | parsley leaves | chopped |
| 1/2 | cup | carrots | diced |
| 1 | cup | celery | diced |
| 1 | each | bay leaf | |
| 1/2 | cup | tomatoes | drained |
| 1 | teaspoon | thyme | dried, crushed |
| 1 | tablespoon | flour, unbleached all-purpose | |
| 1 | tablespoon | butter | or margarine |
| 1/4 | cup | madeira wine |
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.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 664mg | 28% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 68% | Vitamin C | 19% | |
| Calcium | 4% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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