Joint the oxtail and blanch it (put it into a saucepan with a pinch of salt, cover with cold water, and bring to the boil.
Strain off the water, put the joints into cold water for a minute, and then wipe them with a cloth.
Season the tablespoon of flour with salt and pepper, and coat the joints of oxtail with it, I find it best to place the seasoned flour into a plastic food bag and then add the oxtail and give it all a good shake.
Melt the dripping or oil in a saucepan, and brown the joints well, turning them over so that all sides are browned. Add the stock or water and bring to a boil, boil gently for about 30 minutes, skimming off the scum as it rises.
Tie up the peppercorns, thyme, bay leaf, and parsley in a piece of muslin.
Pour off any excess fat, add the herb and spice parcel and diced vegetables, season with salt & pepper and simmer for three and a half hours, then strain off the stock.
Set aside the pieces of oxtail, rub the vegetables through a sieve or you can use a blender, skim off any fat from the stock, and add the vegetable puree to it. Put in a saucepan; if the soup seems a little thin remove some of the soup let cool slightly and whisk in a tablespoon of flour whisk this into the simmering soup and let simmer until the flour has cooked in and thickened the soup.
Serve hot and Enjoy!
This soup is one of our favourite soups and the one I always used in the hotels, for Mr. and Mrs. Finken at Lodge Hill as well as for lord and Lady Hanson.
To make this soup a real winner for a dinner party replace ? litre of the stock with red wine and near the finish add 3 tablespoons of a good port.
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|Serving Size: 1 Serving (352g)|
|Recipe Makes: 6|
|Calories from Fat: 86 (59%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 9.4mg||3 %|
|Sodium 634.8mg||22 %|
|Potassium 663.1mg||17 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 8.2g|
|Protein 6.3g||9 %|
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Calories per serving: 147
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