-4 oxtails -1 large onion, finely chopped -80g. Butter. -1 litre beef stock -2 cups diced carrot -salt & pepper, allspice, oregano -1 cup diced turnip -1/2 cup red wine
Instructions:
- Joint the oxtail andblanch it ;put it into a saucepan with a pinch ofsalt, cover with cold water and bring to the boil. Strain off the water, putthe joints into cold water for a minute, then wipethem with a cloth. Season a dessertspoon of flour with salt & pepper, androll the joints of oxtail in it. Melt the butter in a saucepan, and brown thejoints well in this, turning them over so that both sides are browned. Add thestock or water and bring to the boil. Let it boil gently for half an hour,removing the scum as it rises.
-Prepare the vegetables and cut them into quarters and add, together with theherbs and spices. Season with salt & pepper and simmer for three and a halfhours. Then strain off the stock.
-Reserve the pieces of oxtail, rub the vegetables through a sieve (or blend),skim off any fat from the stock, add the vegetablepuree to it. Put them in a saucepan; mix the remainder of the flour with alittle stock. When the soup is hot, add the flour and stir while it boilsgently for five minutes. Add the pieces of the meat and serve hot.
