Ox-Tail Soup

Name: Ox-Tail Soup
Ingredients: 1 each Ox-tail; 2 pounds Lean beef; 4 each Carrots; 3 each Onions; as needed Thyme; as needed Parsley; to taste Black pepper; to taste Salt; 4 quarts Cold water; as needed Butter (or vegetable shortening) (Originally good dripping. Substituted with butter or vegetable shortening for modern preference.); as needed Brown flour

A classic soup featuring ox-tail, beef, and vegetables.

Ingredients

1 each Ox-tail
2 pounds Lean beef
4 each Carrots
3 each Onions
as needed Thyme
as needed Parsley
to taste Black pepper
to taste Salt
4 quarts Cold water
as needed Butter (or vegetable shortening) (Originally good dripping. Substituted with butter or vegetable shortening for modern preference.)
as needed Brown flour

Instructions

1Cut the ox-tail into joints.
2In a large pot or Dutch oven, melt butter (or vegetable shortening) over medium-high heat. Fry the ox-tail joints until browned on all sides.
3Slice the onions and two carrots. Add them to the pot with the ox-tail and fry until softened, about 5-7 minutes. Remove the vegetables and set aside.
4Tie the thyme and parsley in a cheesecloth or lace bag.
5Return the ox-tail to the pot. Add the bag of thyme and parsley. Cut the beef into strips and add to the pot. Grate the remaining two carrots over the ingredients. Pour in the cold water.
6Bring the soup to a boil, then reduce heat and simmer slowly for 4 hours, or until the meat is very tender.
7Strain the soup through a fine-mesh sieve. Season with salt and pepper to taste.
8In a small bowl, whisk together brown flour with a little cold water to make a slurry. Bring the soup back to a simmer and whisk in the slurry. Simmer for 15 minutes longer, or until the soup has thickened.
9Serve hot.