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What You Need:
(To Serve: 6 to 8)
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3 to 4 pounds oxtails
8 cups water
4 teaspoons salt
½ teaspoon pepper
1 medium onion, sliced
¼ teaspoon marjoram
1 bay leaf
3 medium potatoes, peeled and diced
3 large carrots, scraped and sliced
1 medium rutabaga, peeled and diced
1 can (16 ounces) tomatoes
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Translate this recipe:
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| How To Cook: |
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1. Brown meat slowly on all sides in a Dutch oven.
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2. Add water, salt, pepper, onion, marjoram and bay leaf; cover and simmer over low heat 2 hours, or until meat is tender.
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3. Add all vegetables to soup; simmer until tender, about 30 minutes.
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