Oxtail soup is a comfort food for many. Variations of this dish are served in China, Indonesia, the United Kingdom, Korea and the American South. It is especially good on a cold winter day and it is very easy to make. A food processor can further simplify the preparation process. The cooking is a bit slow, but making this soup is very easy. "Ox tail" is a misnomer--the meat you're likely to find in the grocery store these days will be tail of beef cow.
Instructions
1. Combine water, ox tails, beef base, garlic, stewed tomatoes and vegetable juice in a large stock pot. Bring to a boil and then cover and simmer for two hours.
2. Add potatoes. Then cook the soup for 30 minutes longer. If you like your soup thicker, slowly stir in about 1/4 cup of flour or masa. Be sure to stir to avoid lumps.
3. Add carrots, peas and celery. Cook until the meat falls off the bone
4. Remove the bones from the soup and detach remaining meat. Return meat to the soup.
5. Garnish and serve with a hearty bread. Season to taste. Many people enjoy adding lots of black pepper to this soup.
Tags: this soup, very easy
