1 1/2 lbs. oxtail in 2 inch pieces
2 tbsp. flour
2 tbsp. cooking oil
4 c. beef stock or bouillon
2 carrots, diced
2 stalks celery, diced
1/2 c. diced turnip
1 med. onion, diced
1 tbsp. lemon juice
2 tsp. Worcestershire sauce
Salt
Freshly ground pepper

Dust the oxtail pieces with flour. Heat the oil in a soup pot, add the oxtail and brown slowly on all sides. Drain the oil from the pot, remove the meat, and slowly add the stock and 4 cups water, scraping the bottom of the pot to deglaze it. Return the meat to the pot, partially cover and simmer for 2 1/2 hours or until the meat is tender, adding more water to replace any that evaporated. Strain the soup and allow the meat and bones to cool enough to be handled.

Remove meat from bones and return to soup. Add carrots, celery, turnip, onion to soup; simmer 30 minutes. Stir in lemon juice, Worcestershire sauce, salt and pepper. Serve hot.