Oxtail Soup

• 2 pkg. oxtail (about 10 lb.)
• 1 c. raw peanuts (optional, but better with than without)
• 1 large ginger root (fresh, about 3 "fingers"), peeled and sliced
• 3 bay leaves
• 4 beef bouillon cubes (optional)
• 2 dried chili peppers, crushed (optional)
• 1/2 tsp. allspice
• 1 Tbsp. Worcestershire sauce
• 10 carrots
• 5 potatoes
• 1 bottle Scotch whiskey (mandatory!)
• salt to taste

1. Trim excess fat from the oxtails (unless you love fat!) and place in a large pot.
2. Fill with water to cover the oxtails and more. Add everything but the potatoes, carrots and whiskey to the pot.
3. Bring to a boil, then simmer for 1 1/2 hours or more, until peanuts are tender the meat almost but not quite falls off the bone.
4. If you can wait, cool and refrigerate overnight.

oxtail, peanuts, ginger root, bay leaves, bouillon cubes, chili peppers, allspice, worcestershire sauce, carrots, potatoes, scotch whiskey, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687570 (may not work)