Scottish Oxtail Soup

Ingredients

• 1 oxtail, cut into pieces, surplus fat removed
• 2 onions, chopped (I recommend sweet onions)
• 1 large carrot, chopped
• 2 stalks celery, chopped
• 1 ounce butter (or meat dripping)
• 36 ounces beef stock
• 4 ounces tomato juice
• 1 tablespoon plain flour
• 3 tablespoons port wine

spice bag

• 1 bay leaf
• 3 sprigs thyme
• 4 sprigs parsley (including stalks)
• 1 stalk celery, with leaves
• 2 whole green onions

Directions

1. 1

   To make the spice bag, place 1 bay leaf, 3 sprigs thyme, 4 large sprigs parsley (including stalks), one 4-inch piece celery stalked with leaves, and two whole green onions in the center of a square of double thickness cheesecloth.

2. 2

   Fold up the sides of the cheesecloth and tie off the top very tightly to make a spice bag.

3. 3

   (Equivalent dry herbs may be substituted).

4. 4

   Fry the oxtail pieces and the vegetables in the fat for a few minutes until lightly browned.

5. 5

   Remove from heat.

6. 6

   Pour the beef stock into a saucepan and add the fried oxtail and vegetables as well as the spice bag.

7. 7

   Bring to the boil, and then transfer to a crockpot and cook on high for 1½- 2 hours (or longer if necessary) until the meat is tender.

8. 8

   Strain the stock, cut all the meat (in small pieces) from the bones and then return the stock and meat to the pan.

9. 9

   Bring to the boil.

10. 10

    Puree.

11. 11

    Mix the flour and port together and add to the soup.

12. 12

    Simmer for 5 minutes before serving.