Oxtail-Tomato Vegetable Soup Recipe
Ingredients
2 oxtails (about 3 pounds), cut in pieces
Flour
2 tablespoons bacon drippings or salad oil
2 1/4 cups tomato juice
3 cups water
1 teaspoon lemon juice
1/2 cup each diced carrots, turnips, onions, and celery
1 cup diced potatoes
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Worcestershire
Directions
Sprinkle meat with flour.
Heat drippings in a large pan which has a cover, add oxtails, and slowly brown them on all sides; add tomato juice, water, and lemon juice.
Cover and simmer gently for about 3 hours.
Remove bones; add vegetables, salt, pepper, and Worcestershire.
Cover and simmer 30 to 45 minutes longer, or until vegetables are as tender as you like.
Add more salt if necessary.
Heat drippings in a large pan which has a cover, add oxtails, and slowly brown them on all sides; add tomato juice, water, and lemon juice.
Cover and simmer gently for about 3 hours.
Remove bones; add vegetables, salt, pepper, and Worcestershire.
Cover and simmer 30 to 45 minutes longer, or until vegetables are as tender as you like.
Add more salt if necessary.
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