MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Australian, Meat, Asian
       Yield: 4 Servings
    1.00    Large kangaroo tail
  300.00 g  Carrots, sliced
    3.00    Sticks of celery, cut up
    3.00    Medium onions, sliced
    1.00 tb Butter
    2.00 ts Ground black pepper
    2.00 ts Ground nutmeg
    7.00    Whole cloves
    2.00 c  Canned tomatoes, chopped
            Salt to taste
    3.00 tb Soy sauce
   Separate the joints of the 'roo tail. Brown the butter on a medium
   heat in pressure cooker. Quickly fry the tail in the butter until the
   pieces are lightly browned.
   Add the onions and carrots, and gently fry for 2 minutes, then add
   celery, pepper, cloves, nutmeg, salt. Fry on the same heat for
   another 10 minutes. Add soya sauce and turn heat to high for 2
   minutes, stirring. Add tomatoes with liquid and stir to crush.
   Add water to cover, stir and put lid on pressure cooker. When steam
   starts to come out, reduce heat and start timing. After 25 minutes
   take off stove and cool down and remove lid.
   If you want to thicken the soup, you can mix cornflour or coconut
   cream powder with hot water and stir into soup. Simmer for another 10
   minutes without the lid, while stirring.
   Serve with rice.
   Posted by Glen Jamieson to the Fidonet National Cooking echo with the
   following comments:
   Just for you, I have attached a recipe for Kangaroo Tail Soup, which
   was derived from an Indonesian Ox Tail Soup, and can be used for Ox
   Tail. I have made it many times, and it is a family favourite.