Ruth Lyons' Ochsenschwanzsuppe(Oxtail Soup)

• 3 to 4 lb. oxtails
• 3 Tbsp. butter or bacon drippings
• 1 Tbsp. dried onion flakes or 1 chopped onion
• 1/3 c. flour
• 2 c. beef consomme
• water
• 2 carrots, diced
• 1 stalk celery, diced
• 1/2 c. ketchup
• 1/2 c. cooking sherry or red wine
• 2 tsp. Worcestershire sauce
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. soup greens or Bouquet Garni
• 1/2 tsp. paprika
• 1 bay leaf

1. In a large saucepan or Dutch oven, brown onion, celery and oxtails in butter or bacon drippings.
2. Remove oxtails; add flour and stir until lightly browned.
3. Return oxtails to saucepan and add consomme.
4. Add water to cover.
5. Add remaining ingredients and simmer for three hours, or until oxtails are tender.
6. Remove oxtails and bay leaf.
7. Remove meat from bones and dice, discarding bones and fat.
8. Refrigerate, covered, overnight.
9. Skim fat from top and heat to simmering.
10. Serves 6.

oxtails, butter, onion, flour, beef consomme, water, carrots, celery, ketchup, cooking sherry, worcestershire sauce, salt, pepper, paprika, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451578 (may not work)