On Tue, 04 Dec 2018 17:39:32 -0700, U.S. Janet B. >
wrote:

>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

Add in some Crystal Palace!