Ingredients
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2 stalks celery, chopped
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1 ounce butter (or meat dripping)
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36 ounces beef stock
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4 ounces tomato juice
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1 tablespoon plain flour
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3 tablespoons port wine
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1 bay leaf
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3 sprigs thyme
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4 sprigs parsley (including stalks)
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1 stalk celery, with leaves
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2 onions, chopped (I recommend sweet onions)
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1 large carrot, chopped
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1 oxtail, cut into pieces, surplus fat removed
Instructions
- To make the spice bag, place 1 bay leaf, 3 sprigs thyme, 4 large sprigs parsley (including stalks), one 4-inch piece celery stalked with leaves, and two whole green onions in the center of a square of double thickness cheesecloth.
- Fold up the sides of the cheesecloth and tie off the top very tightly to make a spice bag.
- (Equivalent dry herbs may be substituted).
- Fry the oxtail pieces and the vegetables in the fat for a few minutes until lightly browned.
- Remove from heat.
- Pour the beef stock into a saucepan and add the fried oxtail and vegetables as well as the spice bag.
- Bring to the boil, and then transfer to a crockpot and cook on high for 1½- 2 hours (or longer if necessary) until the meat is tender.
- Strain the stock, cut all the meat (in small pieces) from the bones and then return the stock and meat to the pan.
- Bring to the boil.
- Puree.
- Mix the flour and port together and add to the soup.
- Simmer for 5 minutes before serving.