Ruth Lyons' Ochsenschwanzsuppe(Oxtail Soup) - cooking recipe

Ingredients

3 to 4 lb. oxtails
3 Tbsp. butter or bacon drippings
1 Tbsp. dried onion flakes or 1 chopped onion
1/3 c. flour
2 c. beef consomme
water
2 carrots, diced
1 stalk celery, diced
1/2 c. ketchup
1/2 c. cooking sherry or red wine
2 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
1 tsp. soup greens or Bouquet Garni
1/2 tsp. paprika
1 bay leaf

Preparation

In a large saucepan or Dutch oven, brown onion, celery and oxtails in butter or bacon drippings.
Remove oxtails; add flour and stir until lightly browned.
Return oxtails to saucepan and add consomme.
Add water to cover.
Add remaining ingredients and simmer for three hours, or until oxtails are tender.
Remove oxtails and bay leaf.
Remove meat from bones and dice, discarding bones and fat.
Refrigerate, covered, overnight.
Skim fat from top and heat to simmering.
Serves 6.