Ox Tail Soup

1. 1

   Wash the ox tail well and split in small joints.

2. 2

   Melt the butter in a saucepan; add pieces of tail and when beginning to brown, add the chopped onion.

3. 3

   Fry until the onion is a deep gold, then add stock, carrot and celery (cut in thin slices), thyme, parsley and bay leaf (tied securely together), finely chopped tomatoes and claret.

4. 4

   Season with Worcestershire sauce, peppercorns and salt.

5. 5

   Let it boil.

6. 6

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.