Oxtail Soup

Trim the fat of the oxtails and dredge in a half a cup of flour stop brown the oxtails over high heat, remove and drain on paper towels.

Over moderate heat brown the onions, parsnip, turnip, and celery. Then add 2 tablespoons flour and mix well

Dissolve beef cubes in water

Slowly add water, stir in tomato paste, salt, and pepper, also bay leaf in cheesecloth with time, clothes, and parsley. Return oxtail two-part, cover and simmer for three hours (add potatoes after two hours) until meat is fork tender. Called and skim off fat (this is easier with the spoon dipped into cold water) remove cheesecloth bag

Separate meat from bones, cut into bite-size pieces, and return to part along with the carrots and celery

Cover and simmer for 15 minutes until carrots are tender, mixing sherry/brandy/port wine