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Oxtail
Soup |
INGREDIENTS: |
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8 - 12 two inch oxtail sections
1 gallon water
1 teaspoon of salt (added to boiling water)
1 bunch of celery cut fine
2 small onions
4 carrots
4 cloves
Salt and pepper to taste |
DIRECTIONS: |
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1. |
Place the rinsed and salted oxtails into cold salted water and bring
to a boil. Reduce heat and simmer, occasionally skimming the foam
from the surface. |
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2. |
When meat is tender, remove the oxtails and add celery, onions,
carrots and cloves. |
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3. |
Cook until the vegetables are tender. Add salt and pepper to taste. |
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4. |
Remove meat from the tail and place in tureen, pour soup over it and
serve very hot. |
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Source: Cook.com |
