| | Directions | | Place a large stockpot with olive oil over medium heat; once pot is up to temperature add oxtails and brown on all sides. After oxtails have been browned add garlic and onions and continue to sauté over medium heat until tender (approx. 3 minutes). Next add potatoes, celery, bay leaves, and enough water to cover oxtails. Bring to a boil, cover and reduce heat to a simmer continuing to cook for 1 hour. After 1 hour remove lid and add diced and crushed tomatoes, parsnips, turnips, and sprig of Thyme. Simmer additional 20 minutes. Next add 3 cups of water and parsley and return to simmer; continue to cook under medium heat for 3 to 4 hours or until oxtails are tender. |
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| Ingredients | | - |  | 5 pounds Oxtails |
| - | | 2 tablespoons olive oil |
| - | | 2 onions chopped |
| - | | 3 cloves garlic |
| - | | 4 Potatoes cubed |
| - | | 4 stalks celery chopped |
| - | | 3 bay leaves |
| - | | 4 Turnips diced |
| - | | 3 Parsnips diced |
| - | | 5 Carrots diced |
| - | | 1 can diced tomatoes (14 ounce can) |
| - | | 3 cans crushed tomatoes (14 ounce cans) |
| - | | 1 sprig fresh thyme |
| - | | 1 cup fresh parsley |
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