Oxtail Soup(Monastery Style)

• 4 lb. oxtails
• 1 Tbsp. salt
• 1/2 tsp. black pepper
• 1 1/2 c. browned flour
• bay leaf
• 4 cloves
• 2 c. canned tomatoes
• 1 (6 oz.) can tomato paste
• 2 Tbsp. butter
• 2 1/2 qt. water
• 1 c. carrots
• 1 c. celery
• 1 c. onions
• 6 eggs, hard-boiled
• 2 c. red wine (dry)
• 2 beef bouillon cubes
• 1 1/2 lemons

1. Brown oxtails in butter.
2. Add water, salt, pepper, bay leaf and cloves and cook slowly until meat is tender, about 2 1/2 hours, then add bouillon.
3. Combine carrots, celery and onions. Blend together when finely diced.
4. Add to soup together with tomatoes and tomato paste.
5. Cook about 20 minutes.
6. Do not boil. Brown flour and slowly stir into soup.
7. Stir constantly.
8. Cut lemons into small pieces.
9. Do not peel.
10. Add diced eggs, lemons and wine to soup.
11. Let set for 10 minutes and serve.
12. Serves 8.

oxtails, salt, black pepper, flour, bay leaf, cloves, tomatoes, tomato paste, butter, water, carrots, celery, onions, eggs, red wine, lemons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172284 (may not work)