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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 18 |
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As anyone who has had an oxtail soup will tell you - it's worth the wait. Ingredients:
3 -4 lbs oxtails |
8 cups water |
4 teaspoons salt |
1/2 teaspoon pepper |
1 medium onion, sliced |
1/4 teaspoon marjoram |
1 bay leaf |
3 medium potatoes, peeled and diced |
3 large carrots, peeled and sliced |
1 medium rutabaga, peeled and diced |
1 (16 ounce) can tomatoes |
Directions:
1. Brown meat slowly on all sides in a Dutch oven.
2. Add water, salt, pepper, onion, marjoram and bay leaf. Cover and simmer over low heat 2 hours, or until meat is tender.
3. Add vegetables and simmer an additional 30 minutes until vegetables are tender.
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