Ingredients
2 pounds ox tails, disjointed
2 tablespoons vegetable oil
8 cups water
1 teaspoon salt
4 peppercorns
1/4 cup fresh parsley, chopped
2 carrots, peeled & chopped
1 celery stalk, chopped
14 ounces whole tomatoes, drained
2 bay leaves
1 teaspoon dried thyme, crushed
Directions:
In a 4 quart pan, brown the ox tail thoroughly in hot oil.
Add water, onion, garlic, celery, tomatoes, carrots, parsley, bay leaf, thyme, salt and peppercorns.
Cover and simmer for 3 hours.
Remove bay leaf, and cool slightly. Remove ox tails and trim fat off, remove meat from bones, discard bones, add meat back to soup. Skim any excess from the soup as it cools.
Reheat and serve.
Servings: 6 servings Serving size: 1 cup
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