Oxtail Soup

• 2 Tbsp. oil
• 2 lb. oxtails, cut into 1 1/2-inch pieces
• 1 medium onion, chopped
• 1 clove garlic, minced
• 4 c. water
• 1 (8 oz.) can tomato sauce
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 (10 oz.) pkg. frozen mixed vegetables
• 1/2 c. small shell pasta, cooked and drained
• 1 (28 oz.) can whole tomatoes, cut up

1. Heat oil in large saucepot on medium-high heat.
2. Brown oxtails on all sides, removing from pan as they brown.
3. Add onion and garlic to saucepot.
4. Cook and stir until tender.
5. Return oxtails to pot.
6. Add water, tomatoes, tomato sauce, salt and pepper. Bring to a boil.
7. Reduce heat to low; cover and simmer 3 hours or until meat is very tender.
8. Remove oxtails from pot; cool slightly.
9. Remove meat from bones.
10. Shred meat.
11. Return to pot; discard bones.
12. Add mixed vegetables and cook 5 minutes or until vegetables are tender.
13. Stir in pasta.
14. Makes 6 servings.

oil, oxtails, onion, clove garlic, water, tomato sauce, salt, pepper, frozen mixed vegetables, shell pasta, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=741970 (may not work)