|Oxtail slices||3 Pound|
|Sliced celery||1 Cup (16 tbs)|
|Dried thyme/A sprig of fresh thyme||1⁄2 Teaspoon|
|Dried marjoram/A sprig of fresh marjoram||1⁄2 Teaspoon|
|Bacon rinds/A sprig of fresh marjoram||1⁄2 Teaspoon|
|Ground black pepper||1|
|Lemon juice||To Taste|
Wash and blanch oxtail, drain and dry with paper towels.
Melt fat in large saucepan and brown oxtail on all sides.
Lift out and drain.
Add vegetables to pan and fry until lightly browned.
Add water, herbs, bacon rinds, seasoning and browned oxtails.
Bring to a slow boil, skimming if necessary, reduce heat, cover and simmer for 3 hours or until meat is tender.
Lift out meat and bacon rinds.
Skim fat from soup.
Remove meat from pieces of oxtail and shred.
Return shredded meat to soup.
Thicken soup with cornflour blended to a smooth paste with a little cold water if desired.
Taste soup and adjust seasoning, stir in lemon juice to taste and serve.