Method

• Heat a pan on high heat and brown the oxtail
• Place the browned oxtail in a slow cooker on high and cover with beef stock
• Cook until the meat is tender and coming away from the bone Once cooked pull the meat apart and discard the bones
• Strain the beef stock and allow to cool so the fat rises to the top
• Once cool, skim the fat from the top of the stock and discard the fat
• To prepare the soup: Dice the onion and cut the celery and carrot in to cubes
• Heat a pot on a moderate heat, add a splash of oil and sautee the carrot, onion and celery for a few minutes until the onion is starting to soften Add the flour and tomato paste and continue to cook for a couple of minutes before adding the red wine and
• Simmer the soup until the vegetables are tender
• Add the shredded oxtail meat in to the soup and warm through
• Season with salt, cracked black pepper and Worcestershire sauce