Oxtail Soup

1. In a large saucepan, combine beef oxtails and beef broth. Bring to boiling.

Reduce heat and simmer, covered, 2 to 3 hours or until very tender.

Remove bones from broth and set aside until cool enough to handle. Remove meat from bones and coarsely chop. Discard bones.

Cover broth and meat separately and chill overnight.

2. Lift fat from broth. Add enough water to broth to measure 5 cups.

In a large saucepan bring broth mixture to boiling. Stir in onion, celery, carrot, and rice.

Return to boiling. Reduce heat and simmer, covered, 20 minutes or until vegetables and rice are tender. (*if using brown rice, add approx. 20-25 minutes to simmer time)

Stir in undrained tomatoes and meat. Heat through. Season to taste with salt and pepper.