Oxtail Soup

• 2 oxtails abt 6 lbs
• 2 tablespoons butter
• 2 carrots sliced
• 2 turnips sliced
• 3 onions sliced
• 1 leek sliced
• 1 celery sliced
• 1 herbs bn savory, such as
• basil or rosemary tied with twine
• 1 bay leaf
• 12 peppercorns
• 4 cloves
• 2 ham chopped
• 3 quarts water plus
• 1/2 cup water
• 1 tablespoon salt
• 1/4 cup flour
• 2 tablespoons ketchup
• 1 cup port

1. Place oxtails and butter in Dutch oven or large soup pot. Add carrots, turnips, onions, leek, celery, herbs, bay leaf, peppercorns, cloves, ham and 1 cup water. Cook over high heat, stirring occasionally, until vegetables soften, 8 to 10 minutes.
2. Add remaining water, except for 1/2 cup, and bring to boil. Add salt. Skim fat and scum. Simmer gently until oxtails are tender, 3 to 3 hours 30 minutes. Remove oxtails and set aside.
3. Skim fat and scum again. Strain soup, discarding vegetables, herbs, spices and ham, and return soup to pot. Combine flour and 1/2 cup water and add to soup to thicken. Add ketchup and Port. Return oxtails to soup and simmer 5 minutes.

butter, carrots, onions, celery, herbs, basil, bay leaf, peppercorns, cloves, ham chopped, water, water, salt, flour, ketchup, port

Taken from www.yummly.com/recipe/Oxtail-Soup-1666748 (may not work)