Directions:

1. In a 4-quart Dutch Oven brown oxtail and onion in hot oil for
several minutes.

2. Add water, salt and peppercorns; simmer uncovered
for about 2 hours. Cover and continue to simmer for 3 additional
hours.

3. Add the parsley, carrots, celery, bay leaf, tomatoes, and
thyme; continue simmering for 30 minutes longer or until the
vegetables are tender.

4. Strain stock and refrigerate for an hour or more.

5. In a blender puree the edible meat and vegetables and reserve.

6. 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.