Serves: 8
Total Calories: 79

2 pounds oxtails trimmed
3/4 cup onion chopped
2 teaspoons beef bouillon
2 teaspoons salt
3/4 teaspoon black pepper
1 cup noodles broken
1 (16-ounce) can tomato chopped
1 (6-ounce) can tomato paste
3/4 cup green beans cut
3/4 cup cabbage chopped
1/2 cup carrot shredded
1/2 cup celery chopped
1 bay leaf small
2 tablespoons parsley chopped
1 1/2 teaspoons sugar
1/2 to 1 teaspoon thyme dried, crushed
1/2 to 1 teaspoon marjoram dried, crushed

In an 8-quart saucepot, place oxtails. Cover with 3 inches of water. Add onion, bouillon granules, salt and pepper. Over high heat, bring to a boil reduce heat to low, cover and simmer for 3 to 4 hours or until meat is very tender. Skim off fat.

Add noodles, tomatoes with juice, tomato paste, green beans, cabbage, carrot, celery, bay leaf, parsley, sugar, thyme and marjoram. Over high heat, bring to a boil reduce heat to low, cover and simmer for 45 minutes or until vegetables are tender.

Nutritional Facts:

Serves: 8
Total Calories: 79
Calories from Fat: 3

More Recipes from the Customers' Cookbook Cookbook:
Hearty Oxtail Soup
Peppy Pork Soup
Sausage Soup
Seafood Supper Stew
Shrimp Bisque
Vegetable Chowder