1 large onion, finely chopped
1 Tablespoon butter and 2 Tablespoons olive oil
2 lbs. meaty oxtails
1 garlic clove, mashed
3 whole cloves
1/4 teaspoon thyme
1 bay leaf
1/4 teaspoon allspice
1 Tablespoon flour
3 cups hot water
3 cups chicken stock
1 cup chopped peeled tomatoes
salt and pepper
1/2 thin-skinned lemon, chopped (rind and all)
1 Tablespoon parsley
2 hard boiled eggs
Brown onion in the butter and oil, add the oxtails and
brown slightly. Add the spices and herbs, then stir in
the flour until it bubbles, adding more butter and oil
as needed. Pour in the hot water and stock and bring to
a boil. Add the remaining ingredients, except the egg
and sherry. Simmer for 2 hours. Remove the oxtail, cut
the meat and marrow away--add back to the soup and
discard the bones.
When ready to serve, chop the eggs coarsely and stir into
the soup. Ladle into bowls, stir in a teaspoon of sherry
to each, top with parsley...and put a cruet of sherry on
the table, for atmosphere if nothing else.
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