1. Wash the oxtail thoroughly as you normally wash your meats. 

2. Melt the margarine then add the oxtails and bacon, cook until well browned. 

3. Transfer to a large soup pot. 

4. Season with salt, peppercorns and marjoram. 

5. Stir in green tops of the leek, and onion. 

6. Dice half the parsnip and celery stalk and add into the mixture. 

7. Pour approx. 2 quarts of boiling water over ingredients or enough to cover. 

8. Bring to a boil, then lower heat and simmer for 2 ½–3 hours. The longer it simmers, the richer the flavor gets. Fish out the oxtail and strain the broth. Discard all strained solids. 

9. Pour the strained broth in a clean soup pot. 

10. Julienne the carrot, the remaining parsnip, celery stalk, and the leek. 

11. Add to the broth. 

12. Simmer 5–10 minutes. 

13. Meanwhile, separate the meat from the bones of the oxtail, discarding the bones, then add to broth. 

14. Flavor with tomato purée, soy sauce, and cayenne pepper to taste. 

15. Pour into a soup bowl and garnish with chopped parsley. 

16. Served with hot onion bread, Jarlsberg or Gouda cheese, and a salad.