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Ox Tail Soup




Source of Recipe


mother


List of Ingredients




2 pounds ox tails, disjointed
1 medium onion, sliced
2 tablespoons vegetable oil
8 cups water
1 teaspoon salt
4 peppercorns
1/4 cup chopped parsley
1/2 cup diced carrots
1 cup diced celery
1 bay leaf
1/2 drained tomatoes
1 teaspoon dried thyme, crushed
1 tablespoon unbleached flour
1 tablespoon butter or margarine

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Recipe



In a 4-quart Dutch Oven brown ox tails 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 frying pan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables.