Ox Tail Soup

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.
3. Cover and continue to simmer for 3 additional hours.
4. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
5. Straini stock and refrigerate for an hour or more.
6. In a blender puree the edible meat and vegetables and reserve.
7. Remove fat from top of stock and reheat.
8. In a large, dry frypan brown flour over high heat.
9. Cool slightly.
10. Add the butter or margarine, blend.
11. A little at a time, add the stock and vegetables.
12. Correct seasoning and add madeira just before serving.