|Dripping||1 Ounce (25 Grams)|
|Bouquet garni||1 (1 Bundle Of Parsley, Thyme And Bay Leaf)|
|Beef stock||3 Pint (1 1/2 Liters)|
|Flour||1 Ounce (25 Grams)|
|Cold water||1⁄4 Pint (1 1/2 Deciliter)|
|Dry sherry||2 Tablespoon|
1. Wipe the oxtail and divide the tail into joints.
2. Scrape carrot and slice roughly.
3. Slice the onions.
4. Scrub celery, wash and slice.
5. In a saucepan, place joints cold water, cover and bring to the boil; strain and pat dry.
6. In a large pan, melt drippings.
7. Add the oxtail pieces and fry well on all sides until brown; drain from the hot fat.
8. In the same saucepan containing hot drippings, add the prepared vegetables and fry them until lightly browned.
9. Return the meat to the pan and add the bouquet garni, bacon rinds and the stock or water and salt.
10. Bring the stock to boil; cover the pan with a lid and simmer gently for 3-4 hours.
11. Strain the stock and separate the solids.
12. Let the stock cool down leave overnight if possible until the stock is quite cold.
13. In the mean time, remove the meat from the oxtail bones and shred finely.
14. When the stock is cooled, a layer of fat would have risen to the surface, remove and reserve it for other dish.
15. Re-boil the skimmed stock.
16. In a small mixing basin, blend flour with cold water; whisk well to blend thoroughly.
17. Slowly add the flour mixture to the oxtail soup; stir constantly and bring the soup to a boil.
18. Stir in the oxtail meat and taste the soup; adjust seasoning to taste.
19. Stir in the dry sherry.
20. Serve piping hot.