Oxtail soup #2

Yield: 4 Servings

Measure Ingredient
1½ pounds Oxtails
2 \N Celery stalks
4 smalls White onions
6 cups Water
2 \N Tomatoes
1 teaspoon Salt
1 dash Pepper

1. Chop oxtails and cut celery stalks, both in 2-inch sections; peel onions. Place in a pan with water and bring to a boil. Reduce heat and skim surface to clear. Simmer, covered, 2 hours.

2. Peel and quarter tomatoes and add with salt and pepper. Simmer, covered, 30 minutes more.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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