Scottish Cooking, Oxtail Soup

1 oxtail
1 large onion, sliced
4 oz. cooking fat
3 pt. stock
2 cups diced carrot
salt and pepper
1 cup diced turnip
1/2 cup port or burgendy if desired

Disjoint the oxtail, wash well and rub with salt and pepper. Melt fat in a heavy skillet and fry oxtail bone end down first over low heat until well carmalized. Drain the fat off, leaving the drippings. Deglase now, if desired with 1/2 cup port or burgendy. Add the stock and simmer for 1 hour then add vegetables. Bring to the boil, cover, and simmer over low heat for 3 hours. Take out the oxtail and remove the meat from the bone with a fork. Return meat to the soup. If desired, thicken with 2 tablespoon of flour or 1 tablespoon of cornstarch blended into 1 cup of cooled stock. Return to pot and bring to a boil, reduce heat and simmer for 20 minutes.
Serves 6

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