oxtail soup



  • Disjointed oxtail and a mirepoix of onion, garlic, carrot and turnip browned in fat; flour added to make a brown roux; tomato purée, a bouquet garni and brown stock added, simmered and skimmed for 4 hours; oxtail and bouquet garni removed; oxtail deboned and flesh returned; the whole liquidized, strained, seasoned and consistency corrected; finished with sherry and garnished with diced or balled carrots and turnips and the tip of the oxtail cut in rounds.
  • As thick oxtail soup, but omitting the flour and slightly thickening before garnishing using arrowroot and cooking until clear.