Oxtail Soup Recipe - Los Angeles Times

Ingredients

• 2 oxtails (about 6 pounds)
• 2 tablespoons butter
• 2 carrots, sliced
• 2 turnips, sliced
• 3 onions, sliced
• 1 leek, sliced
• 1 bunch celery, sliced
• 1 bunch savory herbs, such as thyme, basil or rosemary, tied with cotton twine
• 1 bay leaf
• 12 whole peppercorns
• 4 cloves
• 2 slices ham, chopped
• 3 quarts plus 1/2 cup water
• 1 tablespoon salt
• 1/4 cup flour
• 2 tablespoons ketchup
• 1/3 cup Port