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50 g/2 oz/0.25 cup vegetable fat
1 oxtail, jointed
1 onion, chopped
1 carrot, chopped
1.2 liters/2 pts/5 cups Beef Stock
6 black peppercorns
Salt and freshly ground black pepper
5 ml/1 tsp lemon juice
15 ml/1 tbsp plain (all-purpose) flour (optional)
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Method :
Melt the lard or vegetable fat in a frying pan (skillet) and fry (saute)
the oxtail until browned. Transfer the joints to a large saucepan. Fry the
onion and carrot in the frying pan until browned. Add to the saucepan with
the stock and peppercorns, bring to the boil, cover and simmer gently for
5 hours until the meat is thoroughly tender. Strain the soup and skim off
all the fat. Return to the pan, season to taste with salt, pepper and the
lemon juice and reheat. If necessary, mix the flour with a little water,
then stir it into the soup and heat gently, stirring, until the soup
thickens. |