Oxtail Soup | Rhodes Food Group

Ingredients

• 125 ml cake flour
• salt, pepper and ground nutmeg
• 800 g oxtail
• 45 ml – 90 ml (3 – 6 T) sunflower oil
• 1 onion, chopped
• 1 leek, sliced
• 2 celery sticks, chopped
• 45 ml (3 T) cake flour
• 750 ml (3 C) prepared beef stock, hot (plus 500 ml (2 C) reserved)
• 250 ml (1 C) red wine
• 2 x 400 g Rhodes Quality Whole Peeled Tomatoes
• 1 x 115 g Rhodes Quality Tomato Paste Cup
• 3 bay leaves
• 400 g baby potatoes, halved
• to serve: fresh crusty bread