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U.S. Janet B.

On Tue, 04 Dec 2018 16:21:30 -0500, wrote:

>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.

Since my recipe is called "soup" your comment doesn't apply. And,
wait for it, I don't care what you think.
Janet US