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Make   -   (4 hrs - 1 hr work)
1. Cut BACON into small pieces. In a large iron skillet, fry it slowly in Butter until browned and most of the fat has been rendered. Transfer the bacon bits to your soup pot leaving the fat behind.
2. In the remaining fat, fry OXTAILS over moderate heat until nicely browned on all sides. Transfer to the soup pot.
Chop green part of LEEK and add to the pot. Reserve the white and yellow parts for the soup.
3. Peel CELERY ROOT. Dice half of it and add to the pot. Reserve the rest for the soup.
4. Chop half of PARSNIP coarse and add to the pot. Peel the other half and reserve for the soup.
5. Chop ONION coarse and add to the pot along with Salt, Peppercorns and Marjoram.
6. Add two quarts of water, or a little more if needed to cover, and bring to a boil. Simmer for about 3 hours.
7. Fish out Oxtails. Remove all the meat, breaking it up into soup size pieces and set aside. Discard the bones.
8. Strain Stock and discard all solids. There will be excessive fat, so remove it using your gravy separator. Clean the pot and return the stock to it. Bring to a boil and taste - it'll probably need another cup or so of water at this point.
9. Peel TOMATO and chop fine. Cut CARROT into short juliennes, and do the same to remaining Celery Root and Parsnip. Slice the Leek thin. Add all to the pot.
10. Bring back to a boil and simmer for about 7 minutes (see Note-3). Return the Meat to the pot and season with Madeira and Cayenne. Bring back to a boil and simmer another minute.
11. Serve hot garnished with Parsley.