Ingredients (for 4):
- Cooking oil - 2 oz
- Thyme - 1/2 tsp
- Onion - 2 oz + 2 oz
- Tarragon - 1/2 tsp
- Garlic - 1/2 tsp
- Bay leaf - 2
- Carrot - 2 oz + 2 oz
- Celery - 2 oz + 2 oz
- Flour - 2 oz
- Black peppercorn - 12
- Tomato paste - 1/2 oz
- Stock - 2 lb 8 oz
- Salt - 1 tsp
- Ox tail - 2 oz
- Dry sherry - 1/2 oz
Procedures:
1. Bake the oxtail in oven until golden brown.
2. Cut half the onion, carrot and celery into shreds.
3. Cut the remaining onion, carrot and celery into cubes.
4. Saute the vegetable shreds with oil.
5. Add the herbs and continue to saute well.
6. Add the flour and stir well. Then add the tomato paste.
7. Add the stock and baked oxtail to cook for about 2 hours.
8. Blanch the vegetable cubes in boiling water.
9. Cut the oxtail into small pieces, then put inside the serving bowl together with the vegetable cubes. Add the sherry in.
10. Pour in the soup.
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