Oxtail Soup

Ingredients:
4 oxtails
2 Tbsp oil
3 onions, chopped
4 garlic cloves, chopped
1 Tbsp AP flour
1 litre (4 cups) beef stock
1 litre (4 cups) water
2 bay leaves, torn in half
2 Tbsp tomato paste
2 Tbsp worcestershire sauce
4 potatoes, peeled & cubed
2 parsnips, peeled & cubed
2 carrots, peeled & cubed
3 tomatoes, chopped
2 Tbsp chopped spring onions
salt & pepper

Method:

1. Heat oil in heavy saucepan & brown the oxtail. Add the onions & garlic. 
2. Add the flour & cook, stirring, for 1 min. 
3. Mix in half the stock & bring to a boil, stirring. 
4. Remove from heat & refrigerate for 2 hours, so that fat can be spooned from the surface. 
5. Add the remaining stock, water, bay leaves, tomato paste, worcestershire sauce & season with salt & pepper & bring to a boil. 
6. Turn heat down & simmer, covered, for 2 hours, stirring occasionally. 
7. Add the potatoes, parship, carrot & tomatoes & simmer for 10 mins. 
8. Remove bay leaves before serving. Garnish with parsley.