Cook oxtail for two hours or more in about 2 quarts of water. Then add tomatoes, cut up carrots, cut up turnips, celery cut up with leaves, pinch of parsley, cut up potatoes. Add your onions also cut up and add salt and pepper to taste.

Oxtail Soup #4 Ingredients 2 oxtails 1/2 cup chopped beef 1 large onion 2 carrots, chopped 1 thyme sprig 1 parsley sprig 1 bay leaf

3 whole cloves 1 garlic clove 1 tablespoon. cooking oil Salt Pepper Cayenne 3 large potatoes, chopped 2 tablespoons sherry

Directions:

Chop onion and saute in hot oil until golden. Add oxtail pieces and brown slowly. Add carrots and ham. When mixture browns, add thyme, parsley, bay leaf, cloves and garlic (all chopped very fine). Continue to brown - stir in flour.
Add consomme and potatoes. Lower heat and simmer, covered, for about 4 hours or until meat is tender. Season to taste with salt, pepper and cayenne. Add sherry when ready to serve.

Makes about 8 to 10 servings.