Ox Tail Soup

Ingredients

Amount		Ingredient	Preparation
3	pounds	oxtails	cut up
2	teaspoons	salt
4	medium	onions	peeled
2	each	parsley sprigs
6	each	black peppercorns
2 each White turni	head	white turnips	or cabbage
1/2	cup	sherry
2	tablespoons	butter
3	large	carrots	pared
2	Stalks	celery	cut up
1	teaspoon	thyme leaves
1	each	bay leaf
10 1/2	ounces	beef stock	or 2 boullion cubes in 2 cups water, prefer veal stock if possible

Directions

In 6 quart kettle, slowly brown ox tails in butter, about 1/2 hour.

Add 3 quarts water and bring slowly to a boil.

Skim foam from surface several times.

Add salt, onions, parsley sprigs, thyme, peppercorns and bay leaf.

Bring to a boil.

Simmer low heat, covered for 3 hours.

Remove from heat.

Remove ox tails and cut meat off bones.

Next cut carrots and turnips (or cabbage) into strips 2 inches long.

Cut celery in 2 inch pieces and in half lengthwise.

Add meat, carrots, turnips and celery. Bring to a boil.

Simmer until vegetables are done (tender crisp 5 minutes).

Add sherry; simmer 5 more minutes.

Garnish with parsley.