Oxtail Soup

• 3 lb. oxtails
• 1 (28 oz.) tomatoes
• 3 carrots, sliced
• 4 stalks celery with tops, sliced
• 3 onions, diced
• 3 potatoes, diced
• 4 Tbsp. olive oil
• 4 1/2 c. beef stock
• 2 tsp. salt
• 6 peppercorns
• 1 tsp. marjoram
• 1 tsp. thyme
• 1 tsp. ginger
• 2 (10 oz.) pkg. frozen veggies (I like lima beans)

1. Brown meat in olive
2. oil
3. in the bottom of a big pot or frying pan,
4. iftsing
5. a
6. crock-pot.
7. Dump
8. all
9. the
10. other ingredients in and simmer
11. for
12. 8
13. hours or so.
14. I just put it all in a stockpot
15. andtook it overnight, covered, at 250u0b0 in the oven.
16. You have totook
17. it a long time so the meat falls off the bones, otherwise it's frustrating.

oxtails, tomatoes, carrots, stalks celery, onions, potatoes, olive oil, beef stock, salt, peppercorns, marjoram, thyme, ginger, frozen veggies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244838 (may not work)