Title: Oxtail Stew #2
Categories: Soup Meat
Yield: 1 Servings
| 1 | lb | Pkg. of ox tail (or reg. |
| | | Stew |
| | | Meat) |
| 4 | | Diced potatoes |
| 4 | | Pieces celery, sliced |
| 1/2 | pk | Frozen corn |
| 1 | cn | Tomato sauce |
| 1 | lg | Onion, diced |
| 4 | | Carrots, sliced |
| 1 | cn | Whole stewed tomatoes |
| | | Salt & pepper |
| | | Macaroni (opt.) |
| | | Frozen sliced okra (opt.) |
Preparation : Boil meat in 2 quarts water until meat is tender. Add
potatoes, onion, celery and carrots. When these vegetables are almost done,
add corn, tomatoes and tomato sauce, salt and pepper. Continue cooking over
medium fire until flavor is well blended. If you like macaroni in your
stew, add when you add frozen corn. If you like okra, add after all other
vegetables are done. Serve with hot cornbread or saltine crackers.