Oxtail Soup - cooking recipe

Ingredients

3 lb. oxtails
1 (28 oz.) tomatoes
3 carrots, sliced
4 stalks celery with tops, sliced
3 onions, diced
3 potatoes, diced
4 Tbsp. olive oil
4 1/2 c. beef stock
2 tsp. salt
6 peppercorns
1 tsp. marjoram
1 tsp. thyme
1 tsp. ginger
2 (10 oz.) pkg. frozen veggies (I like lima beans)

Preparation

Brown meat in olive
oil
in the bottom of a big pot or frying pan,
if\tusing
a
crock-pot.
Dump
all
the
other ingredients in and simmer
for
8
hours or so.
I just put it all in a stockpot
and\tcook it overnight, covered, at 250\u00b0 in the oven.
You have to\tcook
it a long time so the meat falls off the bones, otherwise it's frustrating.