Ingredients
1 oxtail
2 carrots, sliced
1 onion, sliced
2 stalks celery
1 bouquet garni
salt & pepper
2 teaspoons cornflour
lemon juice
Method
Remove excess fat from oxtail and divide into joints. Place in slow cooker with vegetables, bouquet garni, salt and pepper.
Fill slow cooker to ¾ full with cold water. Cover and cook on Low for 8 -12 hours.
Remove oxtail and place soup in a bowl. Cool and refridgerate.
Leave overnight in refridgerator to allow fat to be easily removed.
Remove solidified fat from surface and reheat soup.
Blend cornflour with enough cold water to make thin paste. Gradually stir into soup and bring to boil.
Add the small pieces of oxtails and from the large bones. Add lemon juice, sprinkle with parsley.
Serves 6