|Oxtail||1 , cut in 3 inch sections|
|Water||6 Cup (96 tbs)|
|Onion||1 Large, sliced|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Minced parsley||2 Tablespoon|
|Diced carrots||1⁄2 Cup (8 tbs)|
|Tomato puree/Canned, condensed tomato soup||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄8 Teaspoon|
1. Wipe pieces of oxtail with a clean, damp cloth, put into a 2-quart kettle with water, onion, celery, parsley, carrots and 1/2 tea spoon salt. Cover and simmer 1 hour.
2. Add the tomato puree, bay leaf and the black pepper. Cover and simmer 20 minutes more. Strain and cool.
3. Melt the butter, stir in the flour, add a little of the cooled broth to make a paste.
4. Heat the strained soup, add the flour mixture, heat and stir until smooth and thickened. Taste and add salt if needed.