OXTAIL
SOUP
12 servings-1 cup each @
6 Dots each
2 pounds
Oxtail
2 Tbsp
all-purpose flour
6 oz
canned tomato paste
1/2 cup
celery, chopped fine
1 cup
grated carrots
1 Bay Leaf
10 cups water
1 -2 Tbsp Worcestershire Sauce
1-4 oz
package instant mashed potatoes
4 oz wine
Dredge
oxtails in flour. Brown in small amount of oil. Bring water to boil, add browned
oxtails and rest of ingredients, except the instant mashed potatoes. Bring back
to boil. Pour into large crock pot and cook on low for 6 hours. Take oxtails out
and remove meat from the bones; add meat back to soup. Add instant potatoes.
Cook another 30 minutes.
~For
best results allow to cool in refrigerator overnight and remove fat that comes
to the top.~
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