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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 4 quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered about 2 hours. Cover and continue to simmer for 3 additional hours. | 2. Add the parsley, carrots, celery, bay leaf, tomatoes,and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. | 3. 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. | 4. In a large frypan brown flour over high heat. Cool slightly. Add butter, blend. | 5. A little at a time add the stock and vegetables. Correct seasoning to taste and add madeira just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oxtail	2	lb	disjointed	806.9352	0.0	179.5204	4.5333
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
water	8	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
peppercorn	4			100.76799999999999	0.6253	0.2144	10.9701
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
carrot	1/2	cup	diced	26.24	6.1312	0.5952	0.1536
celery	1	cup	diced	16.16	2.9997	0.6969	0.1717
bay leaf	1			-	-	-	-
tomato	1/2	cup	drained	20.7	4.59	1.08	0.18
thyme	1	teaspoon	crushed dried	0.8079999999999999	0.1956	0.0445	0.0134
flour	1	tablespoon	unbleached	22.568	1.6598	1.9661	1.0738
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
madeira wine	1/4	cup		806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.