thick 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, flesh returned, liquidized, strained, seasoned and consistency corrected, finished with sherry and garnished with dice or small balls of carrots and turnips and the tip of the oxtail cut in rounds.