Oxtail and Vegetable Soup
Yield: About 12 cups
4 tablespoons bacon fat or vegetable oil
3 pounds oxtail, disjointed
Flour seasoned with salt and pepper
4 cups tomato juice
2 cups water
Strained juice of 1 medium-size lemon
2 bay leaves
2 teaspoons chili powder
1 teaspoon oregano
1/2 teaspoon rosemary
2 teaspoons sugar
1 tablespoon salt
1/2 teaspoon pepper
Reserved ox tail
3 large carrots, scraped and sliced thin
2 medium-size onions, peeled and chopped
3 medium-size potatoes, peeled and diced
In a heavy flame-proof casserole, heat the bacon fat. Dredge the
oxtail in the seasoned flour and brown it in the hot fat or oil.
Remove it to absorbent paper and reserve it.
To the fat or oil remaining in the casserole, add the tomato juice
and water. Over high heat, deglaze the casserole. Stir in the
seasonings. Add the oxtail. Bring the liquid to the boil, reduce
the heat, and simmer the oxtail, covered, for 2-1/2 hours, or
until the meat is very tender.
Allow the mixture to cool, refrigerate it overnight, and the
following day remove any solidified fat.
Return the soup to the boil, add the carrot, onion, and potato and
simmer them, covered, for 20 minutes, or until they are tender.
Season the soup to taste with Worcestershire sauce, salt, and