Coarsely chop oxtail and wash well. Melt fat in a saucepan and fry vegetables for about 4 minutes. Add the stock, oxtail, salt, and pepper. Bring to the boil, cover, and simmer gently for 3 hours. Take out the oxtail and remove the meat with a fork. Return meat to the soup. If desired, thicken with 1 table-spoon of flour blended with stock. Serve hot. Serves 6

BACK