On Tue, 4 Dec 2018 10:24:21 -0500, jmcquown >
wrote:

>I bought some oxtails yesterday. Even though winter weather isn't
>really upon us in southern SC, I love oxtail soup.
>
>I've made it many times before but I'm just wondering if you have a
>particular tried and true recipe you adore. If so, please share it!
>
>Jill

You must be rolling in dough or are they a lot less expensive there?

OXTAIL SOUP
ELOISE McGRATH
Wash one or two packages of oxtails. Cover with water generously, add
about 1 tsp. salt per lb. Cook along with chopped onion, chopped
celery leaves and celery, one can tomatoes until tender. This will
take about three hours. About one hour before you plan to eat add
chopped carrots about two or three, then cubed potatoes, and just as
you are about to serve the soup add a package of frozen corn and a
generous handful of parsley. Taste and season with salt and pepper.
It is so important not to cook all the vegetables for the whole length
of time. The meat could even cook longer than three hours - it takes
a long time.


This recipe is copied exactly from the recipe card Eloise gave me.
Janet