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Oxtail Soup a la Tabasco

  • 1 oxtail, cut into small pieces
  • 1 Tbsp lard
  • 1 Tbsp flour, sifted
  • 2 onions, chopped
  • 1 Tbsp parsley, chopped
  • Garlic, chopped
  • 1 Tbsp Tabasco sauce
  • 6 cloves, chopped
  • 6 allspice berries, chopped
  • Salt
  • 2 hard boiled eggs, chopped
  • 1 lemon, sliced in small pieces
Mix the oxtail, chopped onions, parsley, garlic and Tabasco sauce together. Rub into the lard and sifted flour. Mix thoroughly and then brown without burning.

Add cloves, allspice and salt to taste. Fry for approximately ten minutes, stirring often.

Add enough hot water to make the soup. Cook for 3-4 hours.

Put the chopped hard boiled eggs and lemon slices into a tureen. Pour the soup in through a strainer. Serve.
Submitted by Tess M May 30, 2010 15 min 30 min 45 min


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