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Ingredients: 2 Pound(s) ox tails; disjointed or 1/2 c carrots; diced 2 veal tails 1 c celery; diced 1 onion; medium, sliced 1 ea bay leaf 2 Tablespoon(s) vegetable oil 1/2 c tomatoes; drained 8 Cup(s) water 1 ts thyme; dried, crushed 1 Teaspoon(s) salt 1 tb unbleached flour 4 peppercorns 1 tb butter or margarine 1/4 Cup(s) parsley; chopped 1/4 c madeira Directions: 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.
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