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Oxtail Soup:

Ingredients:

1 Oxtail
2 Carrots Diced
1 Turnip Diced
1 Onion Diced
4 tbsp Oil
1 tbsp Seasoned Flour
3 tbsp Parsley Chopped
1 Bay Leaf
4 pt Water

Method:

1. Cut the tail into small joints and roll in the seasoned flour. Heat the oil and fry the floured joints until brown. Pour off any excess fat and add the water, salt and parsley and bay leaf.

2. Simmer for about 2 hours. Leave to go cold and remove any solidified fat. Add the diced vegetables, bring to the boil and simmer for another 2 hours.

3. Remove bones carefully and let the soup cool. Blend the soup and season well.


 

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Thanks for reading,

 

Dominic Milner

Your Personal Cyber Chef

 

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