| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Cut ox tail |
| 1 1/2 |
qt |
Water |
| 1 |
tb |
Salt |
| 1/2 |
c |
Diced onion |
| 1 |
c |
Diced raw carrots |
| 1/2 |
c |
Diced raw celery |
| 2 |
tb |
White rice |
| 1 |
c |
Cooked tomatoes |
INSTRUCTIONS
Brown ox tails well in hot fat. ADD: Simmer at least 3 1/4 hours. When meat
is tender, remove from bone. Return meat to pot. ADD: Cover and simmer 30
minutes. Skim off as much fat as you can. This soup may be made the day
before eating - then the fat is easily removed. Heat through before eating.
Posted to MM-Recipes Digest V4 #187 by Julie Bertholf
<jewel1@ix.netcom.com> on Jul 19, 1997
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