Submitted by: Rick Tytko
- 1 3/4 – 2lbs of ox tails
- 1 large soup bone (~knuckle bone)
- 6 Carrots, cut up
- 1 Large onion, whole
- 1 – 14 oz. Can of tomatoes
- 2 stalks of celery plus celery tops
- Put meat and soup bone in a soup pot and cover with water about 1 1/2″ above the meat and bone. Bring to a boil and skim until clear. Add the remaining ingredients, lower flame to simmer and cook uncovered for 2 – 2 1/2 hours. Season to taste with salt and pepper. Then cover with lid and continue to simmer for about 30 to 45 minutes. Serve with noodles of your preference.