Oxtail Soup Recipe 1 ingredients

• 1 oxtail
• 2 quarts second stock or water
• 2 onions
• 2 carrots
• 1 turnip
• 2 strips celery
• 4 tablespoons Crisco
• ½ cup diced lean ham or bacon
• bouquet-garni
• 12 whole peppers
• 2 cloves
• salt
• 1 glass sherry
• 1 tablespoon cornstarch

To prepare this Oxtail Soup Recipe 1, first cut the tail into small joints, put it into a stewpan, cover with cold water, boil up and strain. Dry the pieces of oxtail, roll them in flour, put them with ham and sliced vegetables and Crisco into the stewpan, and fry until brown. Then add stock, herbs, whole peppers, cloves, and salt, boil and skim well. Put on lid and cook very gently for about 4 hours. Strain, remove fat, return to stewpan, and when soup boils add sherry and cornstarch smoothly mixed together, stir and cook for a few minutes. Serve smaller pieces of tail in soup, remainder may be reheated in a good brown sauce, and used as an entree.