- 2 tablespoons [30 mL] oil
- 2 oxtails, each cut into 3 pieces
- 3 carrots, sliced
- 1 large onion, chopped
- 4 celery stalks with leaves, sliced
- 2 leeks, sliced
- 1 parsnip, chopped
- 4 tomatoes, peeled and chopped
or
1 [16-ounce / 454-mL] can tomatoes
- 1 bay leaf
- 2 parsley sprigs
- 3 cloves
- 1 teaspoon [5 mL] salt
- 1/2 teaspoon [2.5 mL] Cayenne pepper
- 1 teaspoon [5 mL] black pepper
- Water
- Dry sherry [optional]
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- Into a large casserole, heat oil over medium heat.
- Add oxtail pieces, carrot slices, chopped onion, sliced celery stalks with leaves, leek slices, chopped parsnip and tomatoes.
- Cover and slowly brown for approximately 20 minutes, stirring every once in a while [do not let burn].
- Add bay leaf, parsley sprigs, cloves, salt, Cayenne pepper and black pepper; cover with water.
- Cover casserole; simmer for approximately 3 to 4 hours, until meat is tender and comes away from bones.
- Remove and throw away bay leaf and cloves.
- Serve, 1 piece of oxtail into each individual soup bowl; if desired, pour in a drop of sherry.
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