Ox - Tail Soup
Yield: 4 Servings
2 1/2 lb Ox-tails (lean) (up to 3) 4 md Wh. potatoes, peeled, diced -(up to 5) 10 oz Pkg. frozen mixed vegetables 6 oz Can tomato paste 1 lg Onion (opt.) 2 tb Soy sauce (opt.) (up to 3) Salt to taste Pepper to taste Meat tenderizer (opt.) Ox-tails are to be rinsed, cleaned of hair, then boiled in enough water to cover with salt, pepper and meat tenderizer added. After about 1 1/2 to 2 hours, add all remaining ingredients. *Cook for approximately another 1/2 hour. Serve as a soup or over white rice. *Cook over medium heat in a covered pot.