Cook Oxtails in 4 cups of water with salt, pepper, and onions until done. Add diced potatoes, mixed vegetables, and tomatoes. Cook for 35 minutes or until vegetables are done

Oxtail Soup #6 Ingredients 2 oxtails 1 large onion 2 carrots, chopped 1 thyme sprig 1 parsley sprig 1 bay leaf

1 garlic clove 1 tablespoon. cooking oil Salt Pepper 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.