Kangaroo Tail Soup - cooking recipe

Ingredients

6 lbs kangaroo tail, browned (or oxtails)
2 tablespoons olive oil
2 onions, diced
2 carrots, diced
2 celery ribs, with leaves diced
3 garlic cloves, crushed
2 1/2 cups dry red wine
1/2 cup port wine
1/2 bunch fresh thyme (or 2 Tablespoons dried, wrapped in silver foil and pierced with a fork)
2 parsley, storks (roots, or 1 medium parsnip )
1 1/2 cups tomato paste
5 1/2 quarts beef stock
4 cups tomato puree
2 tablespoons salt
2 tablespoons pepper

Preparation

Brown the meat in a 450-degree oven, turning over once.
Saute the onion, carrrot, celery, and garlic in the oil.
Deglaze the pot with the port, add red wine and bring to a boil.
Add the tomato paste and the parsley roots (or parsnip) tied together with the thyme. Reduce to a simmer and cook down to half.
Add the browned kangaroo tail (or oxtails) and coat thoroughly.
Add the stock, tomato puree, salt, and pepper--bring to a boil, then reduce heat and simmer for 90 minutes.
Strain completely,add the meat without the bones. Prepare the dumplings.
Ladle into bowls and spoon the dumplings into each.
Potato Dumplings -Rice 3 potatoes, then stir in 1 egg, 3/4 teaspoon salt and 1/4 cup flour--beat with a fork til fluffly. Roll into 1-inch balls. Drop in gently boiling salted water and cook for about 10 minutes. Drain and hold until ready to serve.