Ochsenschwanzsuppe (Ox Tail Soup)


2 lb Ox Tails; Disjointed OR 2 Veal Tails
1 Onion; Medium, Sliced
2 T Vegetable Oil
8 c Water
1 t Salt
4 Peppercorns
1/4 c Parsley; Chopped
1/2 c Carrots; Diced
1 c Celery; Diced
1 Bay Leaf
1/2 c Tomatoes; Drained
1 t Thyme; Dried, Crushed
1 T Unbleached Flour (or thickener of choice)
1 T Butter or Margarine
1/4 c Madeira


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