Oxtail Vegetable Soup
|Oxtail||1 , skinned and cut into pieces|
|Oil||2 Fluid Ounce, 50 milliliter|
|Onions||2 , sliced|
|Carrots||2 , sliced|
|Celery stalks||2 , sliced|
|Turnips||2 , chopped|
|Water||3 1⁄2 Pint|
|Tomatoes||14 Ounce (1 Can, 400 Gram)|
|Dried basil||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Flour||30 Milliliter (2 Tablespoon)|
|Sherry||2 Fluid Ounce (50 Milliliter)|
Rub the oxtail with the salt and pepper.
Heat the oil in a saucepan.
Add the oxtail and brown on all sides.
Transfer to a plate.
Add the onions, carrots, celery and turnips to the pan and fry for 10 minutes.
Return the oxtail to the pan, add the water and bring to the boil.
Cover and simmer for 4 hours or until the meat is falling off the bone.
Add the tomatoes with the can juice, basil and salt and pepper to taste.
Mix the flour with the sherry to form a smooth paste and stir it into the soup.
Bring to the boil, stirring constantly, then simmer for a further 10 minutes.
Cool, then chill for 8 hours or overnight.
Remove any fat from the surface of the soup, then pour it into a saucepan and bring slowly to the boil.
Simmer for a further 5 minutes or until it is completely reheated.