Oxtail Soup

5 lbs. Oxtails

2 Tbsp.  Olive oil

2 Onions chopped

3 Cloves garlic

4 Potatoes cubed

4 Stalks celery chopped

3 Bay leaves

4 Turnips diced

3 Parsnips diced

5 Carrots diced

1 14-ounce can of diced tomatoes

3 14-ounce cans of crushed tomatoes

1 Sprig of fresh Thyme

1 Cup of fresh parsley

Place a large stockpot with olive oil over medium heat; once pot is up to temperature add oxtails and brown on all sides.  After oxtails have been browned add garlic and onions and continue to sauté over medium heat until tender (approx. 3 minutes).

Next add potatoes, celery, bay leaves, and enough water to cover oxtails.  Bring to a boil, cover and reduce heat to a simmer continuing to cook for 1 hour.  

After 1 hour remove lid and add diced and crushed tomatoes, parsnips, turnips, and sprig of Thyme.  Simmer additional 20 minutes. Next add 3 cups of water and parsley and return to simmer;  continue to cook under medium heat for 3 to 4 hours or until oxtails are tender.

Submitted by Jerry Baskovich