Oxtail Soup

by Vickie Smith (Edited by Bethany Smith)

I know, I had reservations when John first made this for the family, but they were soundly put to rest! I’d almost consider it beef stew since we make it really thick.

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

Instructions: First brown off bones in oven. Then place bones in large pot and cover with water. Let it simmer all day. Late afternoon, add chopped vegetables and flavor with sauce, salt and pepper. Serve when vegetables are tender.

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