Ox Tail Soup

• 3 pounds oxtails cut up
• 2 teaspoons salt
• 4 medium onions peeled
• 2 each parsley sprigs
• 6 each black peppercorns
• 2 each White turni head turnip or cabbage
• 1/2 cup sherry
• 2 tablespoons butter
• 3 large carrots pared
• 2 Stalks celery cut up
• 1 teaspoon thyme
• 1 each bay leaves
• 10 1/2 ounces beef stock or 2 boullion cubes in 2 cups water, prefer veal stock if possible

1. In 6 quart kettle, slowly brown ox tails in butter, about 1/2 hour.
2. Add 3 quarts water and bring slowly to a boil.
3. Skim foam from surface several times.
4. Add salt, onions, parsley sprigs, thyme, peppercorns and bay leaf.
5. Bring to a boil.
6. Simmer low heat, covered for 3 hours.
7. Remove from heat.
8. Remove ox tails and cut meat off bones.
9. Next cut carrots and turnips (or cabbage) into strips 2 inches long.
10. Cut celery in 2 inch pieces and in half lengthwise.
11. Add meat, carrots, turnips and celery.
12. Bring to a boil.
13. Simmer until vegetables are done (tender crisp 5 minutes).
14. Add sherry; simmer 5 more minutes.
15. Garnish with parsley.

salt, onions, parsley sprigs, black peppercorns, cabbage, sherry, butter, carrots, stalks celery, thyme, bay leaves, beef

Taken from recipeland.com/recipe/v/ox-tail-soup-4292 (may not work)