Ingredients
- 1 1/2 ox tail (cut)
- 1,400 ml water
- 160 gr tomatoes (cooked)
- 130 gr carrots (diced raw)
- 60 gr onion (diced)
- 50 gr celery (diced raw)
- 16 gr rice (white)
- 8 gr salt
Brown ox tails well in hot fat. ADD: Simmer at least 3.25 hours. When meat is tender, remove from bone. Return meat to pot. ADD: Cover and simmer 30 minutes. Skim off as much fat as you can. This soup may be made the day before eating then the fat is easily removed. Heat through before eating. ----
