Instructions:
Dredge 2 pounds oxtails, cut into 1 to 1 1/2-inch chunks in 1/2 cup flour.
Dredge 2 pounds oxtails, cut into 1 to 1 1/2-inch chunks in 1/2 cup flour.
Add 2 medium yellow onions, minced to the pot, turn the heat to medium, and sauté 8 to 10 minutes until golden.
Sprinkle in remaining 2 tablespoons flour, mix well, and brown lightly.
Slowly add 2 quarts water (or 6 cups water and 2 cups beef broth or bouillon), and stir in 2 tablespoons tomato paste, 2 teaspoons salt, and 1/4 teaspoon freshly ground black pepper. Tie the 1 bay leaf in cheesecloth with 1/2 teaspoon thyme, 3 whole cloves, and 2 sprigs parsley and add to the pot.
Return oxtail to pot, cover, and simmer 3 hours until meat is fork-tender. Cool and skim off fat; remove cheesecloth bag.
Remove the oxtail from the soup and separate the meat from the bones. Cut the meat into bite-size pieces and return to pot. Add 2 medium carrots, diced and 1 celery stalk, diced.
Cover and simmer 10 to 15 minutes until carrots are tender. If you like, mix in 1/3 cup dry sherry or port wine, optional.
Serve as is, or strain the liquid and serve as a first course. Follow with oxtail and vegetables.
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