1 1/2 lb Cut ox tail
1 1/2 qt Water
1 tb Salt
1/2 c Diced onion
1 c Diced raw carrots
1/2 c Diced raw celery
2 tb White rice
1 c Cooked tomatoes
Brown ox tails well in hot fat. ADD: Simmer at least 3 1/4 hours. When meat is tender, remove from bone. Return meat to pot. ADD: Cover and simmer 30 minutes. Skim off as much fat as you can. This soup may be made the day before eating – then the fat is easily removed. Heat through before eating. —–