Ingredients

Oxtail Stock

Method

Remove fat from oxtail stock.

Make brown roux in 40 pint heavy base pan using butter and flour.

Cook slowly, stirring until light tan in colour.

Cool then stir in tomato paste.

Bring stock to the boil. Gradually (underlined) stir into roux. Bring to the boil, and simmer gently for 1 hour or so.

Adjust seasoning with salt and pepper. Add medium-dry sherry to taste.

Garnish with finely shreaded, blanched orange peel.

If flavour is not strong enough, fry 600 grams diced carrot and 600 grams diced onion, and oxtail in a little butter until coloured. Then add to the soup and simmer 2 hours and then strain.