8 two inch oxtail sections
1 teaspoon of salt
1 bunch of celery minced
2 small onions
4 carrots
4 cloves
salt and pepper to taste
Place the rinsed and salted oxtails into cold salted water (about 1 gallon) and bring to a boil. Reduce heat and simmer.
Continue to simmer until meat is tender and remove the oxtails.Add Remaining ingredients to the water and simmer until the vegetables ate tender.
Remove meat from the tail and return to the pot. Serve the soup hot.
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