Place a 1 lb. ox tail in pot, cover with 2 quarts water, add 1 bay leaf, 3 grains
allspice, and 6 peppercorns, and bring to boil. Skim off foam until no more forms, then
reduce heat, cover, and cook on low heat 90 min. Add standard soup vegetables, diced, and
2 peeled, diced raw potatoes, 2 teaspoons salt, and cook until tender.
Simmer 1 finely chopped onion in 1 tablespoon butter, add 2 tablespoons flour and
simmer until slightly browned. Dilute with 1 cup soup, stirring until lumpfree, and add to
pot. Simmer briefly. Salt & pepper, season with about 1/2 teaspoon paprika. Remove any
meat from tail, dice, and return to soup. Garnish with a little chopped parsley and serve
over egg noodles.
