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Oxtail Soup II
by Florina Jochimsen, Medford; Sally Meeks, Park Falls; and Maxine Geisler, Bruce

1-1/2 lb. oxtail, cut into 2” pieces
1-1/2 quarts water
1 Tbsp. salt
1/2 cup diced onion
3/4 cup diced raw carrot
1/2 cup diced raw celery
2 Tbsp. white rice
1 cup cooked tomatoes

   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.

 


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