|Oxtail||1 Pound, disjointed|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Parsley||1⁄4 Cup (4 tbs)|
1.In a pan, heat oil or fat and cook the oxtail in it until brown.
2.Once done drain and keep aside.
3.Saute onions and celery in the same pan and add some flour and water to it.
4.Let the ingredients boil.
5Put oxtail and cook unti the meat is tender.
6.Take the tail out and pull the meat and restore it in the pan.
7.Put salt, pepper and paprika.
8.Top with parsley and serve.
Add 1/2 cup red wine or dry sherry to make the soup more tasteful.