Ox Tail Soup

Serves 4

1 Oxtail, cut into pieces,
2 Onions, chopped
1 Carrot, chopped
2 stalks Celery, chopped
28g Beef Dripping or butter (1 oz)
1.1 Litres Beef stock (2 pints)
1 Bouquet garni
1 Tablespoon Plain flour
3 Tablespoon Port

Fry the oxtail pieces and the vegetables in
the fat for a few minutes until lightly browned.
Add the stock and bouquet garni. Bring to the
boil, cover and simmer for 1 1/2 - 2 hours until
the meat is tender.

Strain the stock, cut all the meat from
the bones and return the stock and meat
to the pan. Bring to the boil. Liquidise.

Mix the flour and port together and add to
the soup. Simmer for 5 minutes before serving.