Oxtail Soup - cooking recipe

Ingredients

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

Preparation

Trim excess fat from the oxtails (unless you love fat!) and place in a large pot.
Fill with water to cover the oxtails and more. Add everything but the potatoes, carrots and whiskey to the pot.
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.
If you can wait, cool and refrigerate overnight.