| | Directions | | One large kettle or crock pot, brown in hot fat, oxtail cut into 2" pieces. Add 1 1/2 quarts water, 1 tablespoon salt. Cover and simmer about 3 1/4 hour. Remove meat from bones. Return meat to soup and add the vegetables Cover, simmer 30 minutes. Skim off the fat. Add 1 cup cooked tomatoes. Heat and serve. Makes 6 servings. |
|
|
| Ingredients | | - |  | 1 1/2 pounds oxtail, cut into 2 inches pieces |
| - | | 1 1/2 quarts water |
| - | | 1 tablespoon salt |
| - | | 1/2 cup diced celery |
| - | | 1/2 cup chopped onion |
| - | | 3/4 cup carrots |
| - | | 2 tablespoons white rice |
| - | | 1 cup Tomatoes |
| |
| |
