Oxtail Gumbo - cooking recipe

Ingredients

4 lb. beef oxtails
2 Tbsp. margarine or butter
8 c. water
1 1/4 c. chopped celery
1 c. chopped onion
1/4 c. chopped parsley
1 tsp. salt
1 tsp. chili powder
1/4 tsp. paprika
1/2 tsp. dried thyme, crushed
2 cloves garlic, minced
1/8 tsp. crushed red pepper (optional)
1 (16 oz.) can whole tomatoes, cut up
1 (10 oz.) pkg. frozen cut okra
1 tsp. sage

Preparation

Brown oxtail in margarine on all sides in Dutch oven.
Add water, 1/4 cup celery, 1/2 cup onion, parsley, salt, chili powder, paprika, thyme, garlic and crushed red pepper.
Cover and simmer until meat is tender, about 2 hours, stirring occasionally. Chill; remove fat and strain broth.
Remove meat from bones. Combine undrained tomatoes, okra, 1 cup celery, 1/2 cup onion, meat, broth and sugar in a large saucepan; cover and simmer 45 minutes longer.
Serve with rice.
Yields 8 servings.