Mom's Oxtail Soup | Just A Pinch Recipes
Origins of ox-tail soup It may not be generally known that the familiar ox-tail soup had its origin during the Reign of Terror in Paris in 1793, when many of the nobility...
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Slotted spoon
- Ladle
- Serving bowl
- Spoon
Ingredients
- 10 beefy oxtails (at least 10)
- 2 cup(s) each carrots, onion, celery chopped in equal sized pieces
- - salt to taste
- - pepper to taste
- 1 1/2 gallon(s) water or at least to 1 inch above the meat and vegetables
- 1 bag of frozen green beans
- 2 cans of butter beans (optional) mom would add them cause i love them
- 1 can(s) diced whole tomatoes
- 1 cup(s) tomato juice (or a couple of tablespoons of tomato sauce)
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