Wash the oxtail chopped into pieces and drain well. Dice the bacon and fry it in its own fat until light brown. Add cleaned and peeled parsley root and sliced onion and the oxtail pieces and roast vigorously. Pour in about 1 l of hot salted water.
Add the remaining ingredients and simmer until the meat is cooked – about 1.5 hrs. (it should now be easy to remove from the bone). Remove the meat from the broth, slowly loosen from the bone, divide into not too large pieces and keep warm in a preheated soup bowl. Fry the flour in the fat until brown, add the soup and cook for 5 minutes. Add the red wine and season the soup again with salt and pepper.
Then strain through a sieve and add the meat pieces. If necessary, add a dash of Madeira to round off the soup. When serving, you can also add toasted bread (toasted bread also works).
