Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        ox tails -- disjointed or
     1/2  cup           carrots -- diced
   2                    veal tails
   1      cup           celery -- diced
   1                    onion; medium -- sliced
   1                    bay leaf
   2      tablespoons   vegetable oil
     1/2  cup           tomatoes -- drained
   8      cups          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

Preparation:

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 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. Correct seasoning and add Madeira just before serving.