Oxtail Soup

1. In a large pot, bring about 3.5 liters of water to a boil.
2. Season with salt.
3. Add carrots, leek, celery, chopped onion, and oxtail.
4. Season with black pepper.
5. Cover and simmer for 2 hours until the meat falls off the bones.
6. Once cooked, remove the meat to a plate.
7. Strain the broth.
8. Remove excess fat and bones from the meat and shred it.
9. In another pot, melt the butter over medium heat.
10. Add the flour and stir well.
11. Gradually add 4 cups of the strained broth, stirring constantly.
12. Also, add the Madeira wine and Worcestershire sauce.
13. Add the shredded meat and stir.
14. Once it boils, turn off the heat, let it cool a bit and serve.

Recipe & Photo Credit: Neuza Costa