Ochsenschwanzsuppe(Ox Tail Soup)

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.