Kangaroo Tail Soup

Ingredients

• •1 kangaroo tail, or 1 oxtail
• •1 large carrot
• •1 large parsnip
• •100 grams butter
• •2 bay leaves
• •water
• •Parsley
• •olive oil
• •2 sticks celery
• •1 small bulb celeriac
• •1 large yellow onion
• •1 teaspoon finely ground black pepper
• •1 teaspoon salt

Directions

1. 1Heat the oven to 400 degrees Fahrenheit. Run the kangaroo tail through a little olive oil and put it in the oven until the tail browns all over.
2. 2While the tail is browning, wash the vegetables and dice them very finely. Keep each vegetable in a separate pile. Melt the butter in a pot and fry the onion. Then add all the remaining vegetables, one at a time. Cook them very slowly for about 10 minutes.
3. 3Place the kangaroo tail on top of the vegetables, add the bay leaves and pepper, and cover with water to at least 4 inches above the top of the tail. Bring to a boil, then reduce to a simmer. Cook until the meat comes off the bones easily. Season to taste and serve with lots of finely-chopped parsley.