Black Forest Stew

Preparation:

Preparation: Cut the oxtail into small pieces, cutting it at the level of the joints. Scrape the carrots, peel the onions and remove the filaments from the celery stalks, then wash all the vegetables, including the leeks, and cut them into cubes. Heat the olive oil in a baking tray, add the oxtail cut into small pieces and the beef and veal bones and brown everything in the preheated oven (180 degrees), often moving the ingredients with a spatula steel. When the bones begin to brown, put the diced vegetables in the pan and brown them for a few minutes. Add the tomato paste and let it dry, then sprinkle the preparation with two tablespoons of flour and pour over the red wine. Complete the stew with rosemary, parsley, thyme, peppercorns and the necessary salt, finally pour plenty of cold water into the pan, so as to cover the ingredients. Close the pan, leaving a slit for the steam to escape, and cook over moderate heat for a couple of hours, or until the meat is soft. At the end, remove the pieces of oxtail from the container and pass the cooking juices through a sieve. Melt the butter in a saucepan, mix in the rest of the flour and the Madeira and cook the mixture over low heat for 5-6 minutes, then add it to the cooking juices of the stew and stir to mix everything well. Let the sauce simmer on gentle heat for 15-20 minutes. In the meantime, bone the pieces of oxtail, cut the meat into cubes, add these to the hot sauce and serve.