Hi There BG,
Hope you,ve had a good weekend,here is the Soup rrec I promised you.........OXTAIL SOUPAbout 3/4 pound oxtail
3/4 ounce butter(gran use to use beef dripping she had made I use butter or olive oil)
1 onion diced
pot vegetables (celery, carrot, parsley root (good handful of each diced)
2-3/4 pints of water
4 peppercorns
2 cloves
1 small bay-leaf
1-1/2 ounces butter
2 ounces plain flour
salt
1 to 2 tablespoon lemon juice,or red wine or sherry
a little sugar

Wash the oxtail, dry and separate into joints. Put into a stewpan with the hot fat and brown well. Add the diced onion and the prepared, finely chopped pot vegetables and sauté gently with the oxtail for a few minutes. Finally add the water and the spices. Bring to a boil, turn down the heat and simmer gently until the meat is cooked. Strain the stock through a fine sieve and skim off surplus fat. Strip the meat off the bones and cut into neat pieces.
Put the 2 ounces of butter into a pan, stir in the flour and brown thoroughly. Pour in the stock, bring to a boil, allow to cook for a while before adding the meat, the lemon juice, the wine and the sugar.
Cooking Time: about 2 hours
You can also thicken the soup with about 1-1/2 ounces of corn starch powder.

this is great served with warm crusty bread you can also add a cup of barley or lentils if you like.