Oxtail Soup Recipe 1

• 1 oxtail
• 2 quarts second stock or water
• 2 onions
• 2 carrots
• 1 turnip
• 2 strips celery
• 4 tablespoons vegetable shortening
• ½ cup diced lean ham or bacon
• 12 whole peppers
• 2 cloves
• Salt
• 1 glass sherry
• 1 tablespoon cornstarch
• Flour

1. Cut the tail into small joints, put it into a stewpan and cover with cold water.
2. Boil and strain.
3. Dry the pieces of oxtail and roll them in flour. Put them with ham, sliced vegetables, and vegetable shortening into the stewpan and fry until brown.
4. Add the stock, herbs, whole peppers, cloves, and salt. Boil and skim well.
5. Put on lid and cook very gently for about 4 hours.
6. Strain, remove fat, and return to stewpan.
7. When soup boils, add sherry and cornstarch smoothly mixed together. Stir and cook for a few minutes.
8. Serve smaller pieces of tail in soup, remainder may be reheated in a good brown sauce and used as an entree.

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