Oxtail Soup with Vegetables
A Christmas Eve tradition. Very good with some great bread, biscuits, or cornbread. Even better as leftovers, as the flavors meld more each day!
After making the broth and removing the oxtails, the broth can be refrigerated overnight. This allows the fat to solidify and can be skimmed off to reduce the amount in the soup. Try different vegetables in the soup, including a can of diced tomatoes, diced potatoes, rutabagas, parsnips, lima beans or shredded cabbage. Also can be made in a slow cooker.