#980752 Ox Tail Soup

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-broth or 4 bouillon cubes -in 2 c. water In 6 litre kettle, slowly brown ox tails in butter, about half hour. Add 3 litre water and bring slowly to a boil. Skim foam from surface several times. Add salt, onions, parsley sprigs, thyme, peppercorns and bay leaf. Bring to a boil. Simmer low heat, covered for 3 hours. Remove from heat. Remove ox tails and cut meat off bones. Next cut carrots and turnips (or cabbage) into strips 5 cm long. Cut celery in 5 cm pieces and in half lengthwise. Add meat, carrots, turnips and celery. Bring to a boil. Simmer until vegetables are done (tender crisp 5 minutes). Add sherry; simmer 5 more minutes. Garnish with parsley. ----