Toss oxtail in flour and heat a large saucepan on the hob over a medium heat.
Brown the oxtail in batches in 1 tbsp oil, on all sides. Remove the meat and set aside.
Add the vegetables along with the remaining tbsp of oil, and sauté for 5 minutes.
Add everything apart from the stock and simmer for 2 minutes to cook off the alcohol.
Pour in stock, turn down the heat as low as possible and pop the lid on. Allow to simmer very gently for 3 hours, stirring often to ensure it doesn't stick to the pan.
Once the meat easily falls off the bone, fish out both bones and large chunks of meat using a slotted spoon and set aside.
Whizz up the soup with a stick blender until smooth, then shred the meat back into it.
Stir, season to taste and serve hot with crusty bread and butter. Steamed-up glasses optional!
GBP
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