| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Soups |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Ox-tails (lean) (up to 3) |
| 4 |
md |
Wh. potatoes, peeled, diced (up to 5) |
| 10 |
oz |
Pkg. frozen mixed vegetables |
| 6 |
oz |
Can tomato paste |
| 1 |
lg |
Onion (opt.) |
| 2 |
tb |
Soy sauce (opt.) (up to 3) |
|
|
Salt to taste |
|
|
Pepper to taste |
|
|
Meat tenderizer (opt.) |
INSTRUCTIONS
Ox-tails are to be rinsed, cleaned of hair, then boiled in enough water to
cover with salt, pepper and meat tenderizer added. After about 1 1/2 to 2
hours, add all remaining ingredients. *Cook for approximately another 1/2
hour. Serve as a soup or over white rice. *Cook over medium heat in a
covered pot.
Posted to MM-Recipes Digest V4 #187 by Julie Bertholf
<jewel1@ix.netcom.com> on Jul 19, 1997
A Message from our Provider:
“Beauty: an act of God”