Oxtail Soup - cooking recipe

Ingredients

6 lb. oxtails or beef tails
3 1/2 gal. beef stock
2 lb. carrots, diced
2 lb. onions, diced
salt and pepper to taste

Preparation

Cut the oxtails in small pieces (about 1 inch long).
Wash, drain and sprinkle with salt and pepper.
Dredge with flour and brown in fat or bacon drippings in a pan on top of stove.
Add to the stock carrots and onions and simmer until the meat is tender. If desired, the soup may be thickened with flour batter.
Just before serving, add sufficient stock to make 5 gallons of soup.