It's oxtail soup. I love the aroma of this soup when it is cooking.
It's been so long since I made it that I had to get out the recipe. I
used to do it a couple of times per year but that was back when
oxtails were inexpensive. Hah!
Now I purchase a big box of oxtails from Cash and Carry for about $70.
I break the box apart and make up 3 or 4 packages to keep in the
freezer. They are much nicer tails than I can get at the supermarket.
This soup is truly tasty. I cut off most of the fat from the tails.
Or, I let the beginning portion of the soup sit overnight in the
fridge so that I can lift any fat off. This is a mother-in-law
recipe.

OXTAIL SOUP
from
ELOISE
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.

Janet US