This is a recipe that is probably from our German Ancestors in Cincinnati and Columbus, Ohio. It is YUMMY.
I substitute ground beef for the Oxtails and will blend it a bit at the end.
Mock Turtle Soup.
1 large
onion, finely chopped
1 Tablespoon
butter and 2 Tablespoons
olive oil
2 lbs. meaty
oxtails
1
garlic clove, mashed
3 whole
cloves
1/4 teaspoon
thyme
1
bay leaf
1/4 teaspoon
allspice
1 Tablespoon
flour
3 cups hot water
3 cups
chicken stock
1 cup chopped peeled
tomatoes
salt and
pepper
1/2 thin-skinned
lemon, chopped (rind and all)
1 Tablespoon
parsley
2 hard boiled
eggs
Brown onion in the butter and oil, add the oxtails and brown slightly. Add the spices and herbs, then stir in the flour until it bubbles, adding more butter and oil as needed. Pour in the hot water and stock and bring to a boil. Add the remaining ingredients, except the egg and sherry. Simmer for 2 hours. Remove the oxtail, cut the meat and marrow away--add back to the soup and discard the bones.
When ready to serve, chop the eggs coarsely and stir into the soup. Ladle into bowls, stir in a teaspoon of sherry to each, top with parsley...and put a cruet of sherry on the table, for atmosphere if nothing else.