- Servings: 6-8
|3 Tbsp||Beef Base|
|32 oz can||Vegetable Juice|
|2½ lb||Oxtail Pieces|
|1 tsp||Fresh Chopped Garlic|
|4 stalks||Celery Chopped|
|1 lb||Baby Carrots Chopped|
|4||Potatoes Peeled & Diced|
|1 cup||Frozen Peas|
|Pepper, to taste|
In a large stock pot combine water, beef base, garlic and vegetable juice.
Bring to boil, reduce heat and cover, cooking oxtails for two hours.
Add potatoes cook another half hour, then add carrots, celery and peas. Cook until oxtail meat falls off the bones.
Remove oxtail pieces from soup, debone and return meat back to soup.
This is a soul food recipe worth the time and effort and is delicious with a loaf of hot homemade bread.