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Oxtail Soup

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Ingredients:

1 oxtail, disjoined
2 tablespoons fat
3 quarts cold water
1 tablespoon salt
1 cup chopped celery
1/2 cup chopped onion
1/2 cup diced yellow turnip
1 cup diced carrot
1 cup cut green beans
1 cup diced potato
1 cup cooked or canned tomato
1/4 teaspoon sugar
salt and pepper, to taste

Directions:

Brown meat in fat in a heavy kettle over moderate heat. Add water and salt, bring to a boil, then simmer, covered, until meat is tender, about 2 1/2 hours. Remove meat from bones, return to broth with celery, carrots, onion and turnip. Continue to cook 20 minutes longer, or until vegetables are tender. Add sugar and additional slat and pepper to taste.

Make 6 large servings

Variation:

Other vegetable may be substituted for those given above, if desired.

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