On Tue, 04 Dec 2018 09:46:00 -0700, U.S. Janet B. >
wrote:

>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

I've never added corn to any beef stew, doesn't seem right... barley
is a natural with beef. If not barley for a starch I'd serve it over
egg noodles. Actually I don't think corn is appropriate for any stew.