|Oxtails||2 1⁄2 Pound, cut up|
|Ham||1⁄4 Pound, diced|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped carrot||1 Cup (16 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped turnip||1⁄2 Cup (8 tbs)|
|Chopped leek||1⁄4 Cup (4 tbs) (White And Some Green)|
|Butter/Rendered beef fat||3 Tablespoon|
|Water||8 Cup (128 tbs)|
|Parsley sprigs||4 Small|
|Tomato paste||2 Tablespoon|
|Port wine||1 Cup (16 tbs)|
|Black pepper||1⁄2 Teaspoon|
Saute oxtails, ham and vegetables in beef fat over high heat, stirring constantly, until browned.
Add water, herbs, tomato paste, wine, salt and pepper.
Cover, bring to gentle boil and cook 2-1/2 to 3 hours, or until oxtails are tender.
During cooking, skim off any scum that rises to surface.
Remove oxtails, strain, cool, jar, cover and refrigerate.
Reserve meat from oxtails for use in soups, or serve oxtails as a meat course.