In a kettle, brown oxtail
well in a little hot fat. Add water and salt; simmer covered
about 3-1/4 hours. Remove meat from bones. Return meat to
soup. Add onion, carrot, celery, and rice. Cover and simmer
30 minutes. Skim off fat. Add tomatoes. Heat and serve.
Yields 6 servings
Editors Note: Oxtails
make very flavorful soup because of the gelatinous matter
they contain. But it may be difficult to find oxtails at
a regular supermarket meat department. You may need to deal
with a local butcher or slaughterhouse.