Hungarian Oxtail Soup - cooking recipe

Ingredients

3 -4 lbs oxtails
8 cups water
4 teaspoons salt
1/2 teaspoon pepper
1 medium onion, sliced
1/4 teaspoon marjoram
1 bay leaf
3 medium potatoes, peeled and diced
3 large carrots, peeled and sliced
1 medium rutabaga, peeled and diced
1 (16 ounce) can tomatoes

Preparation

Brown meat slowly on all sides in a Dutch oven.
Add water, salt, pepper, onion, marjoram and bay leaf. Cover and simmer over low heat 2 hours, or until meat is tender.
Add vegetables and simmer an additional 30 minutes until vegetables are tender.