Scottish Oxtail Soup
- 1 oxtail, cut into pieces, surplus fat removed
- 2 onions, chopped (I recommend sweet onions)
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 1 ounce butter (or meat dripping)
- 36 ounces beef stock
- 4 ounces tomato juice
- 1 tablespoon plain flour
- 3 tablespoons port wine
- spice bag
- 1 bay leaf
- 3 sprigs thyme
- 4 sprigs parsley (including stalks)
- 1 stalk celery, with leaves
- 2 whole green onions
- 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 11/2- 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.
oxtail, onions, carrot, stalks celery, butter, beef stock, tomato juice, flour, port wine, spice, bay leaf, thyme, parsley, celery, green onions
Taken from www.food.com/recipe/scottish-oxtail-soup-18120 (may not work)