 | | Directions |
- In a 4 quart pan, brown the ox tail thoroughly in hot oil.
- Add water, onion, garlic, celery, tomatoes, carrots, parsley, bay leaf, thyme, salt and peppercorns.
- Cover and simmer for 3 hours.
- Remove bay leaf, and cool slightly. Remove ox tails and trim fat off, remove meat from bones, discard bones, add meat back to soup. Skim any excess from the soup as it cools.
- Reheat and serve.
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Prep Time: 30 minutes
Cook Time: 3 hours
Container: 4 quart soup pot
Servings: 6
Serving Size: cup
|  | | Ingredients | | - | | 2 pounds ox tails, disjointed |
| - | | 2 tablespoons vegetable oil |
| - | | 8 cups water |
| - | | 1 onion - medium size, chopped |
| - | | 3 cloves garlic |
| - | | 1 stalk celery, chopped |
| - | | 14 ounces whole tomatoes, drained |
| - | | 2 carrots, peeled & chopped |
| - | | 1/4 cup fresh parsley, chopped |
| - | | 2 bay leaves |
| - | | 1 teaspoon dried thyme, crushed |
| - | | 1 teaspoon salt |
| - | | 4 peppercorns |
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