English Oxtail Soup
|Rendered beef fat/Butter||1⁄2 Cup (8 tbs)|
|Unbleached flour||2 Tablespoon|
|Oxtail stock||8 Cup (128 tbs)|
|Dry sherry||To Taste|
|Minced parsley||1 Tablespoon|
Cook vegetables in beef fat, covered, 5 minutes.
Remove cover and brown well.
Sprinkle with flour, cook, stirring, 3 minutes and gradually add stock.
Cook and stir until slightly thickened.
Cover, bring to gentle boil, lower heat and simmer 10 minutes or until vegetables are tender.
Season to taste with sherry and sprinkle with parsley.