Oxtail Soup Recipe

Ingredients:

• 2 lb jointed oxtail
• 3 oz dripping or oil
• 2 carrots
• 1 large onion
• 2 stalks of celery
• 1 sprig parsley
• 1 sprig thyme
• 1 or 2 bay leaves
• 3 cloves
• 6 peppercorns
• 4 oz lean bacon or ham
• 3 pints stock
• Salt and pepper
• 1 oz flour
• Lemon juice
• 2 tablespoons red wine

Method:

1. Put the oxtail into cold water and bring to the boil.  Strain off the water and dry the joints well.
2. Melt 2 oz of the dripping or 2 tablespoons oil in a pan and fry the meat well.  Lift out the meat and fry the sliced vegetables.
3. Return the meat to the pan with the vegetables and add the ham, stock, salt and pepper and the herbs, cloves and peppercorns tied in a pice of muslin. Bring to the boil and then simmer for 3½ to 4 hours.
4. Strain off the stock and leave until cold, then skim off the fat.
5. Strip the meat from the bones and cut into small pieces.
6. Melt 1 oz of dripping or a tablespoon of oil in a pan, add the flour and blend well. Cook for a minute or two without colouring. Pour in the oxtail stock,  gradually stirring all the time. Bring to the boil and cook for about 3 minutes, stirring constantly.
7. Add the chopped meat, a tablespoon of lemon and the wine.
8. Re-heat without boiling and serve.