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Features for "Ochsenschwanzsuppe"
Served as starter. Non-vegetarian dish.
Ingredients for "Ochsenschwanzsuppe" (Click here for measurement conversion) 2 lb Ox Tails, disjointed Or 1/2 cup Carrots, diced
2 Veal Tails
1 cup Celery, diced
1 Onion, medium, sliced
1 Bay Leaf
2 Tablespoon Vegetable Oil
1/2 cup Tomatoes, drained
8 cup Water
1 teaspoon Thyme, dried, crushed
1 teaspoon Salt
1 Tablespoon unbleached Flour
4 Peppercorns
1 Tablespoon Butter or Margarine
1/4 cup Parsley, chopped
1/4 cup Madeira
Method for "Ochsenschwanzsuppe"
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 fry-pan 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.
Comments
Serves: 6
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