#980752 ox tail soup

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: #980752 Ox  Tail  Soup
  Categories: Soups
       Yield: 6 Servings
  
       3 lb Ox tails, cut up
       2 ts Salt
       4 md Onions, peeled
       2    Parsley sprigs
       6    Black peppercorns
       2    White turnips or 1/2 head of
            -cabbage
     1/2 c  Sherry
       2 tb Butter
       3 lg Carrots, pared
       2    Stalks celery, cut up
       1 ts Thyme leaves
       1    Bay leaf
       1 cn (10 1/2 oz)condensed beef
            -broth or 4 bouillon cubes
            -in 2 c. water
  
   In 6 quart kettle, slowly brown ox tails in butter, about 1/2 hour. Add 3
   quarts water and bring slowly to a boil. Skim foam from surface several
   times. Add salt, onions, parsley sprigs, thyme, peppercorns and bay leaf.
   Bring to a boil. Simmer low heat, covered for 3 hours. Remove from heat.
   Remove ox tails and cut meat off bones. Next cut carrots and turnips (or
   cabbage) into strips 2" long. Cut celery in 2" pieces and in half
   lengthwise. Add meat, carrots, turnips and celery. Bring to a boil. Simmer
   until vegetables are done (tender crisp 5 minutes). Add sherry; simmer 5
   more minutes. Garnish with parsley.
  
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