Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Oxtails 1 Bay leaf
1/2 c All Purpose Flour 1 md Onion OR Leek, diced
3 tb Shortening (Divided) 1 Celery stalk, diced
2 qt Water 1 Carrot, diced
1 ts Salt 1/2 c Tomato puree
1/2 ts Peppercorns 1 ts Worestershire
ds Cayenne

-------------------------THICKENER------------------------------
2 tb Flour (Plus shortening from Chopped parsley
Above) Salt Pepper

Have oxtails cut into pieces; roll in 1/2 cup flour. Brown in two Tb
shortening in large kettle. Add water, salt, peppercorns, cayenne
and bay leaf. Bring to boil; skim; cover and simmer for 3 hours or
until meat is tender. Strain broth; cool and remove fat. Separate
meat from bones.

To broth, add meat and vegetables. Bring to a boil and simmer for 30
minutes. Add tomato puree and simmer for 10 minutes.

In skillet brown 2 tablespoons of flour, blend with 1 tb of the
shortening. Add to soup and bring to boil.

Add worcestershire, parsley and salt and pepper to taste.

== Courtesy of Dale Gail Shipp, Columbia Md. ==
Submitted By DALE SHIPP On 02-12-95

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