Oxtail Soup Recipe

I was a little apprehensive when John first suggested this as a dinner option but as a newlywed I trusted the big guy and was pleasantly surprised. This is now one of our fall favorites as the weather turns cold and we want a dinner that'll stick to your ribs and warm you all the way to your toes.

2 lbs oxtails

1 large onion

2 stalks celery

3 large carrots

2 large cloves of garlic

2 large tomatoes

dash of tomato sauce, salt and pepper

Brown off bones in oven. Place bones in large pan and cover with water. Simmer all day. Late afternoon, add chopped vegetables and flavor with sauce, salt and pepper. Serve when vegetables are tender.