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Ox Tail Soup

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Recipe Cooking TimePreparation10 minutes
Cooking3 hours
Ready In3 hours
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Ingredients

3 pounds oxtails cut up
2 teaspoons salt
4 medium onions peeled
2 each parsley sprigs
6 each black peppercorns
2 each White turni head white turnips or cabbage
1/2 cup sherry
2 tablespoons butter
3 large carrots pared
2 Stalks celery cut up
1 teaspoon thyme leaves
1 each bay leaf
10 1/2 ounces beef stock or 2 boullion cubes in 2 cups water, prefer veal stock if possible

Directions

In 6 quart kettle, slowly brown ox tails in butter, about 1/2 hour.

Add 3 quarts water and bring slowly to a boil.

Skim foam from surface several times.

Add salt, onions, parsley sprigs, thyme, peppercorns and bay leaf.

Bring to a boil.

Simmer low heat, covered for 3 hours.

Remove from heat.

Remove ox tails and cut meat off bones.

Next cut carrots and turnips (or cabbage) into strips 2 inches long.

Cut celery in 2 inch pieces and in half lengthwise.

Add meat, carrots, turnips and celery. Bring to a boil.

Simmer until vegetables are done (tender crisp 5 minutes).

Add sherry; simmer 5 more minutes.

Garnish with parsley.

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Oatmeal Chip Cookies

These are the yummiest cookies. They were very easy to make and turned out great. I took them to a small gathering and they disappeared very quickly.