Yield: 8 Servings
|1 tablespoon||Vegetable oil|
|4 \N||Ox tails|
|2 \N||Cloves garic; whole|
|2 \N||Onions; chopped|
|1 large||Potato; diced|
|4 \N||Carrots; chopped|
|4 \N||Stalks celery; chopped|
|1 can||(large) tomatoes; broken up|
|2 \N||Bay leaves|
|1 \N||Dried hot chili; (optional)|
|1 can||(small) corn; (optional)|
|\N \N||A few peppercorns|
|\N \N||Salt to taste|
1. Put the vegetable oil in a large pot, brown the oxtails, add garlic and onions until translucent, then add enough water to cover the ingredients.
2. Let this simmer for about a half an hour.
3. Then add the rest of the ingredients and add more water to cover.
4. Cook for about 2-3 hours on a low heat, stirring occasionally.
Notes: If you use corn, don't add too much or the soup will be too sweet.
You can, of course, alter the ingredients to your taste, it never really turns out exactly the same twice. This recipe was my grandmother's. You can also use beef cut into bite sized pieces AND beef bones, instead of oxtails, but the soup won't be as rich and delicious. Don't be turned off by the oxtails, really, they are wonderful in soup.
Recipe by: RecipeLu's Mom
Posted to recipelu-digest Volume 01 Number 371 by RecipeLu <recipelu@...> on Dec 15, 1997