1 Ox tail
3 pints stock
1 lg. onion, diced
1 carrot
1/2 cup, chopped tomatoes
1 stalk celery
1 cup claret
1 TBS butter
1 sprig thyme
2 sprigs parsley
1 bay leaf
6 peppercorns
1 TBS Worcestershire Sauce
Salt
Wash ox tail well and split in small joints.
Melt butter in saucepan, add tail.
When beginning to brown, add onion.
Fry until onion is golden, add stock, carrot
and celery cut in thin slices, thyme, parsley
and bay leaf tied securely together, finely
chopped tomatoes and claret.
Season with Worcestershire Sauce, crushed
peppercorns and salt, and let boil up once.
Cover and leave in oven 8 hours. Remove
herbs. Separate meat of ox tail from the
bones and serve a little of the meat in each
plate of soup.