Oxtail Soup(Monastery Style) - cooking recipe

Ingredients

4 lb. oxtails
1 Tbsp. salt
1/2 tsp. black pepper
1 1/2 c. browned flour
bay leaf
4 cloves
2 c. canned tomatoes
1 (6 oz.) can tomato paste
2 Tbsp. butter
2 1/2 qt. water
1 c. carrots
1 c. celery
1 c. onions
6 eggs, hard-boiled
2 c. red wine (dry)
2 beef bouillon cubes
1 1/2 lemons

Preparation

Brown oxtails in butter.
Add water, salt, pepper, bay leaf and cloves and cook slowly until meat is tender, about 2 1/2 hours, then add bouillon.
Combine carrots, celery and onions. Blend together when finely diced.
Add to soup together with tomatoes and tomato paste.
Cook about 20 minutes.
Do not boil. Brown flour and slowly stir into soup.
Stir constantly.
Cut lemons into small pieces.
Do not peel.
Add diced eggs, lemons and wine to soup.
Let set for 10 minutes and serve.
Serves 8.