Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter, add pieces of tail in a large stockpot. when the meat begins to brown, add onion. when onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag. season with remaining ingredients and simmer until meat is very tender, about 3 hours. remove herbs. separate meat of the oxtail from the bones; discard bones. reheat soup and serve with a little of the meat in each bowl.

Target recipe: 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 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.