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Method
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1
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Cut the ox tail into small joints
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2
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Put the joints into a stewpan, cover with cold water,boil up and strain the water away
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3
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Dry the ox tail, roll them in flour.
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4
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Slice the vegetables
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5
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Put the vegetables, ox tail and ham into the stewpan with the butter and fry until brown
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6
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Add the stock, herbs,peppercorns,cloves and salt and boil, skimming of any scum
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7
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put a lid on the stewpan and cook very gently for 4 hours
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8
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Strain to remove the fat and return the soup to the stewpan brining it to the boil
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9
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When the soup boils add the sherry and smooth in the cornflour and cook for a few minutes
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10
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Remove larger pieces of the oxtail to serve as an entree at another meal warmed up in brown sauce
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11
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serve the soup with the smaller pieces of oxtail as garnish
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